Description
Sicilian-Style Tuna with Olives and Capers is a vibrant Mediterranean main-course featuring seared tuna steaks simmered in a savory sauce of tomatoes, olives, capers, and anchovies. Enhanced with garlic, pine nuts, parsley, and a touch of white wine, this dish balances salty, tangy, and fresh herbal flavors for a quick yet gourmet dinner perfect for seafood lovers.
Ingredients
Units
Scale
Tuna Steaks
- 4 tuna steaks (6 ounces each, about 1.5 pounds)
- Salt and pepper, to taste
Sauce & Flavors
- 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 with paper towels and season both sides well with salt and pepper to enhance flavor and help develop a great sear.
- Pan Sear: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. Once hot, add the tuna steaks and sear them for 2-3 minutes on each side until browned on the outside but still raw in the center. Transfer the steaks to a plate and tent with foil to keep warm and juicy.
- Build the Sauce Base: In the same pan, add the remaining olive oil, sliced garlic, and anchovy fillets (or anchovy paste). Cook, stirring and breaking up the anchovies, until they dissolve and the garlic is golden and fragrant.
- Deglaze & Simmer: Sprinkle in the red pepper flakes and cook for 30 seconds. Pour in the dry white wine, turn the heat to high, and let the alcohol reduce for about 1 minute. Stir in the halved tomatoes, capers, and chopped olives, bringing the mixture to a lively simmer.
- Finish Steaks in Sauce: After 2-3 minutes, when the sauce begins to thicken, lower the heat and gently return the tuna steaks to the pan, along with pine nuts. Spoon sauce over the tuna and cook to your preferred doneness: 125-130°F for medium-rare, 145-150°F for well-done.
- Garnish & Serve: Turn off the heat, then mix in minced parsley. Taste and adjust the sauce with additional salt and pepper if desired. Serve immediately, either on its own, alongside crusty bread, or over pasta.
Notes
- For best texture, avoid overcooking the tuna—the center should be just slightly pink.
- Pairing this dish with a side of pasta or fresh, crusty bread helps soak up the delicious sauce.
- If you prefer a milder anchovy flavor, reduce the amount of anchovy or use paste instead of whole fillets.
- This recipe is naturally gluten-free and low in carbohydrates.
Nutrition
- Serving Size: 1 tuna steak with sauce
- Calories: 490
- Sugar: 6g
- Sodium: 1020mg
- Fat: 31g
- Saturated Fat: 4g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 62mg
