Sicilian-Style Tuna with Olives and Capers
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
663 kcal
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Course
Main Course
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Cuisine
Italian
Sicilian-Style Tuna with Olives and Capers
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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!
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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
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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 Information
Show Details
Calories
663kcal
(33%)
Carbohydrates
25.5g
(9%)
Protein
46.2g
(92%)
Fat
44.3g
(68%)
Saturated Fat
7g
(35%)
Cholesterol
65mg
(22%)
Sodium
1230mg
(51%)
Potassium
165mg
(5%)
Fiber
9.2g
(37%)
Sugar
13.8g
(28%)
Calcium
118mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 25.5g | 9% |
| Protein | 46.2g | 92% |
| Fat | 44.3g | 68% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 1230mg | 51% |
| Potassium | 165mg | 4% |
| Fiber | 9.2g | 37% |
| Sugar | 13.8g | 28% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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