Description
Sicilian-Style Tuna with Olives and Capers is a vibrant Mediterranean main course featuring perfectly seared tuna steaks simmered in a savory and aromatic sauce made with cherry tomatoes, Sicilian olives, capers, anchovies, garlic, pine nuts, white wine, and fresh parsley. This quick and flavorful dish delivers a balanced combination of briny, tangy, and mildly spicy notes, ideal for a healthy weeknight dinner or elegant entertaining.
Ingredients
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 thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper to enhance flavor.
- 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 for 2-3 minutes on each side. The outside should be browned and caramelized while the inside remains rare. Remove the tuna from the pan and tent loosely with foil to keep warm and juicy.
- Build the Sauce Base: In the same pan, add the remaining olive oil along with the sliced garlic and anchovy fillets or paste. Cook, stirring frequently and breaking up the anchovies until they dissolve into the oil and the garlic becomes golden and fragrant, about 2-3 minutes.
- Deglaze & Simmer: Sprinkle in the red pepper flakes and cook for 30 seconds to release their heat. Pour in the dry white wine and turn heat to high. Let the wine reduce for about 1 minute to cook off alcohol and lift the browned bits from the pan. Add the halved cherry tomatoes, rinsed capers, and chopped olives, stirring to combine. Bring the mixture to a lively simmer and cook for 2-3 minutes until the tomatoes begin to burst and the sauce thickens slightly.
- Finish Steaks in Sauce: Reduce the heat to low and gently nestle the tuna steaks back into the pan along with the pine nuts. Spoon the sauce over the tuna and cook to desired doneness: 125-130°F for medium-rare (about 1-2 minutes) or 145-150°F for well-done (a few minutes longer).
- Garnish & Serve: Turn off the heat, then stir in the minced flat-leaf Italian parsley for a fresh finish. Taste the sauce and adjust seasoning with more salt and pepper if necessary. Serve immediately, either on its own, alongside crusty bread to soak up the sauce, or over your favorite pasta.
Notes
- For the best texture, avoid overcooking the tuna; the center should remain slightly pink or rare to keep it tender and juicy.
- This dish pairs beautifully with crusty bread or pasta to soak up the flavorful sauce.
- If you prefer a milder anchovy flavor, use anchovy paste instead of fillets or reduce the amount.
- Rinsing capers and olives is essential to control saltiness and balance the flavors.
- This recipe is naturally gluten-free and low in carbohydrates, making it suitable for gluten-sensitive diets.
- Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop to avoid drying out.
- Freezing is not recommended as it can adversely affect the texture of the tuna and tomatoes.
