Description
This Sicilian-Style Tuna with Olives and Capers recipe offers a vibrant Mediterranean dish featuring perfectly seared tuna steaks served in a savory sauce made from garlic, anchovies, cherry tomatoes, capers, and Sicilian olives. Infused with the flavors of pine nuts and fresh parsley, this recipe is quick to prepare, yielding a deliciously balanced and healthy meal perfect for seafood lovers.
Ingredients
Scale
For the Tuna Steaks
- 4 tuna steaks (6 ounces each, about 1.5 pounds)
- Salt and pepper, to taste
- 3 tablespoons extra virgin olive oil (for searing)
For the Sauce
- 1/2 cup extra virgin olive oil, divided
- 6 cloves garlic, sliced
- 4 small anchovy fillets or 2 teaspoons anchovy paste
- 1/2 teaspoon hot red pepper flakes
- 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 20 ounces cherry or grape tomatoes, halved
- 3 tablespoons capers, rinsed
- 3/4 cup Sicilian olives, pitted, chopped, and rinsed
- 3 tablespoons pine nuts
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Prep the Tuna: Pat the tuna steaks dry using paper towels, then season both sides well with salt and pepper. This enhances the flavor and helps achieve a nice sear.
- Pan Sear: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. When hot, place the tuna steaks in the pan and sear for 2-3 minutes on each side until the outside is browned but the center remains raw. Remove the steaks from the pan and tent with foil to keep warm and retain juices.
- Build the Sauce Base: In the same pan, add the remaining olive oil along with sliced garlic and anchovy fillets or paste. Cook while stirring and breaking up the anchovies until they dissolve and the garlic turns golden and fragrant.
- Deglaze & Simmer: Sprinkle in the hot red pepper flakes and cook for 30 seconds. Pour in the dry white wine, increase heat to high, and allow the alcohol to reduce for about one minute. Add the halved tomatoes, capers, and chopped Sicilian olives, bringing the mixture to a lively simmer.
- Finish Steaks in Sauce: After about 2-3 minutes, once the sauce starts thickening, reduce heat and gently return the tuna steaks to the pan along with pine nuts. Spoon the sauce over the tuna and cook to your desired doneness: 125-130°F for medium-rare or 145-150°F for well-done.
- Garnish & Serve: Turn off the heat and stir in the minced flat-leaf Italian parsley. Adjust seasoning with additional salt and pepper if needed. Serve immediately on its own, with crusty bread, or over pasta for a complete meal.
Notes
- Use fresh tuna steaks for best flavor and texture.
- Adjust red pepper flakes to your preferred spice level.
- Ensure to pat tuna dry before searing for a perfect crust.
- For a non-alcoholic version, substitute white wine with diluted white grape juice or chicken broth.
- Serve with crusty rustic bread or over cooked pasta to soak up the delicious sauce.
