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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 663 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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
  2. 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.
  3. 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.
  4. 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).
  5. 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

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

% 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.