Sicilian-Style Tuna with Olives and Capers
This easy and delicious Sicilian-style tuna dish combines Mediterranean ingredients like olive, capers, and pignoli with pan-seared tuna steaks simmered together in a delicate tomato sauce. Ready in less than 40 minutes and packed with flavor!
Servings: 4
Ingredients
- 4 6-ounce tuna steaks about 1.5 pounds
- 1/2 cup extra virgin olive oil divided
- 6 cloves garlic sliced
- 4 small anchovy fillets or 2 teaspoons anchovy paste
- 1/2 cup dry white wine sauvignon blanc, pinot grigio, etc.
- 20 ounces halved cherry or grape tomatoes
- 3 tablespoons rinsed capers
- 1/2 teaspoon hot red pepper flakes
- 3/4 cup Sicilian olives pitted, chopped, and rinsed
- 3 tablespoons pine nuts
- 1/4 cup minced flat-leaf Italian parsley
- salt and pepper to taste
Instructions
- Heat a large nonstick pan to medium heat with 3 tablespoons of extra virgin olive oil. Pat the tuna steaks dry then season with salt and pepper. Add the steaks to the pan and sear for 2-3 minutes per side or until browned on the outside but still raw on the inside. Remove the tuna steaks to a plate and tent with foil
- Add the remaining extra virgin olive oil to the pan along with the garlic and anchovies. Break up the anchovies with a wooden spoon and continue to saute until the garlic is golden.
- Add the red pepper flakes and cook for 30 seconds. Add the white wine and turn the heat to high and cook for 1 minute. Add the tomatoes, capers, and olives and bring the sauce to a lively simmer.
- Once the sauce starts to thicken a bit (2-3 minutes) turn the heat to a low simmer and add the tuna steaks back to the pan along with the pine nuts. Spoon the sauce on top of the steaks and cook until your liking (125-130°F for medium-rare or 145-150°F for well done).
- Turn off the heat and mix in the parsley. Taste test the sauce and season with salt and pepper if required. There will be enough sauce for roughly a half pound of pasta or serve with crusty bread. Enjoy!
Notes
- Any type of steaky fish can be used. Swordfish and salmon both work well for this recipe.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave, oven, or on the stovetop.
Nutrition
Calories: 663kcal | Carbohydrates: 25.5g | Protein: 46.2g | Fat: 44.3g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 1230mg | Potassium: 165mg | Fiber: 9.2g | Sugar: 13.8g | Calcium: 118mg | Iron: 5mg
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