These Mediterranean Tuna Steaks are simmered in a robust sauce of San Marzano tomatoes, briny olives, and fresh herbs for a dish that is as elegant as it is easy to prepare. It pairs perfectly with our Sautéed White Beans with Sage and Garlic for a complete, restaurant-quality meal right in your own kitchen.
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🐟 The Ingredients
This dish utilizes a vibrant array of fresh aromatics and savory pantry staples that perfectly capture the bright, sun-drenched essence of coastal Mediterranean cuisine. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Tuna Steaks: Look for high-quality, sushi-grade tuna steaks about 1-inch thick; if tuna isn’t available, swordfish or mahi-mahi are excellent meaty alternatives that hold up well to simmering.
- San Marzano Tomatoes: These are preferred for their sweet flavor and low acidity, but you can substitute them with any high-quality canned whole peeled tomatoes that you crush by hand.
- Black Olives: We recommend using Kalamata or oil-cured olives for a deep, briny punch, though standard canned black olives can be used for a milder flavor.
- Capers: These provide a distinct salty pop to the sauce; if you don’t have them on hand, you can add a splash of fresh lemon juice or extra olives to maintain that bright acidity.
- Fresh Herbs: Fresh basil and Italian parsley provide a necessary brightness to the finish; while dried herbs can be used in a pinch (use 1 teaspoon of dried for every tablespoon of fresh), the flavor will not be as vibrant.
- Olive Oil: Since this is a Mediterranean-style dish, use a high-quality extra-virgin olive oil to provide the best flavor base for your aromatics.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfectly Cooked Tuna Steaks
- Don’t Overcook the Tuna: Tuna steaks can become dry and tough very quickly; for the best texture, aim for a medium-rare to medium center (about 125°F to 130°F internal temperature).
- Pat the Fish Dry: Before seasoning and searing, use paper towels to pat the tuna steaks completely dry to ensure you get a beautiful golden sear rather than steaming the fish.
- Hand-Crush for Texture: For a truly authentic, rustic sauce, pour the San Marzano tomatoes into a bowl and crush them by hand before adding them to the skillet.
- Temper the Tuna: Take your tuna steaks out of the refrigerator about 15–20 minutes before cooking to take the chill off, which helps them cook more evenly throughout.
- Control the Salt: Since capers and olives are naturally very salty, taste your sauce before adding extra Kosher salt to ensure the flavors remain perfectly balanced.
- Freshness at the End: Add the fresh basil and parsley at the very end of the cooking process to preserve their bright color and aromatic oils.
👩🏼🍳 How To Make Mediterranean Tuna Steaks
- Step 1: Sauté the onion in the olive oil over medium heat until softened, about 4 to 5 minutes.
- Step 2: Add the garlic and sauté for 30 seconds. Stir in the toamtoes. olives, basil, and parsley, and cook until slightly thickened, about 15 minutes.
- Step 3: Meanwhile, season the tuna steaks with salt and pepper.
- Step 4: Sear the steaks in olive oil for about 3 minutes per side.
- Step 5: Nestle the seared tuna steaks into the tomato sauce and add the capers. Cook for another 3 to 5 minutes.
- Step 6: Slice and serve with the sauce.
🍽️ How To Serve
- Create a Bed of Beans: For the ultimate presentation, start by spooning a generous portion of our Sautéed White Beans with Sage and Garlic onto the center of each plate to act as a flavorful base.
- Layer the Flavors: Place the seared tuna steak directly onto the beans and ladle a hearty amount of the chunky San Marzano tomato sauce, olives, and capers over the top.
- Don’t Forget the Bread: Serve with plenty of warm, crusty Italian bread or homemade focaccia; it is essential for “sopping up” every last bit of the savory tomato and olive sauce.
- Add a Final Garnish: Finish the dish with a final sprinkle of fresh Italian parsley and a drizzle of high-quality extra-virgin olive oil to make the colors and flavors pop.
- Wine Pairing: This dish pairs beautifully with a chilled, dry Rosé or a light-bodied red wine, such as a Pinot Noir or a classic Italian Sangiovese, which complements the acidity of the tomatoes.
Expert Tip
If making the sauce ahead of time, don’t stir in the capers and herbs until you add the tuna steaks to the skillet soon before serving.
🙋🏽♂️ Frequently Asked Questions
Yes, just ensure they are completely thawed and patted dry with paper towels before you begin the searing process to achieve the best texture.
Place any remaining portions in an airtight container and keep them in the refrigerator for up to two days, though they are best enjoyed immediately to prevent the fish from drying out during reheating.
Absolutely; you can simmer the tomato, olive, and caper mixture up to a day ahead, then simply reheat it in the skillet before adding the fresh seafood to finish the dish.
Aim for 125°F for medium-rare or 130°F for medium to ensure the center remains moist and tender rather than becoming overly firm and dry.
🦞 More Amazing Seafood Recipes
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Mediterranean Tuna Steaks
Video
Equipment
- Large saucepan plus another saucepan (optional)
Ingredients
- 5 tablespoon olive oil divided
- 1 large onion chopped
- 3 cloves garlic minced
- 1 28 oz can whole tomatoes drained and chopped, preferably San Marzano
- 1 cup black olives pitted, left whole, or, sliced/chopped
- 2 tablespoon basil fresh, chopped
- 2 tablespoon Italian parsley fresh, chopped, plus more for garnish
- 4 5 oz tuna steaks
- Kosher and ground black pepper
- 4 teaspoon capers nonpareil, drained
Instructions
- In a large skillet over medium heat, warm 2 tablespoons of olive oil.5 tablespoon olive oil
- Add the onion and saute until it begins to soften, about 3 minutes.1 large onion
- Add the minced garlic and saute until golden, about 2 minutes longer.3 cloves garlic
- Stir in the tomatoes, olives, basil, and parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 10 to 15 minutes. Remove from heat and set aside.1 28 oz can whole tomatoes, 1 cup black olives, 2 tablespoon basil, 2 tablespoon Italian parsley
- Lightly season the tuna steaks on both sides with salt and pepper.4 5 oz tuna steaks, Kosher and ground black pepper
- In another skillet, large enough to hold the tuna in a single layer, warm the remaining 2 tablespoons of olive oil over medium-high heat.
- Add the tuna steaks to the skillet and cook, turning once, until lightly browned on both sides, about 2 to 3 minutes per side. If desired, tilt the skillet to the side and use a paper towel to soak up excess olive oil.
- Pour the reserved sauce directly over the fish, reduce the heat to low, stir in the capers, and cook for another 3 to 5 minutes.4 teaspoon capers
- Transfer tuna steaks and sauce to plates and garnish with additional chopped parsley.
Notes
Nutrition
POST UPDATE: This was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2025.
Julie S says
I was always afraid to cook a tuna steak, but not anymore! The combination of exploding flavors in the sauce is absolutely scrumptious with the fish. I’m excited to cook this again for family and friends. Thank you for a wonderful healthy meal.
Kris Longwell says
Hi Julie! We are THRILLED you tried the Mediterranean Tuna and had such great success! That has been of our favorite dishes to prepare for many years! It never gets old! Thanks so much for sharing and for the wonderful review. That means so much to us! xo Kris & Wesley
Bob says
This was delicious. Love tuna steaks, but we’ve eaten too many pan-seared steaks encrusted with xyz. This took us back to Tuscany for a lovely change. Thanks.
Kris Longwell says
Hi Bob! Woo hoo! We love these tuna steaks with the Tuscan sauce so much and we are thrilled you tried them and enjoyed them, too!!! Thanks for sharing and for the awesome review. That means so much to us! Please stay in touch! Best, Kris & Wesley
Maria says
Hi, I’m Maria, from Portugal. This was one of the BEST fresh tuna recipes I’ve ever had! Thank you so much for the recipe
Kris Longwell says
Hi Maria from one of the most beautiful places in the world! We are THRILLED you loved the Mediterranean tuna steaks, and we’re guessing you are a pretty good judge! Thanks so much for sharing and please stay in touch! Best, Kris & Wesley
Claire says
Lovely recipe, will definitely become a regular dish for us!
Kris Longwell says
Hi Claire! We are so so happy you have made the Mediterranean tuna steaks and having such great success with them! And thank you so much for sharing and for the wonderful review! That means the world to us!!! Please stay in touch!! xoxo Kris & Wesley
Dana Koch says
Question: Any suggestions for sides? Pasta? Rice? Garliky cannellini beans or chickpeas? “just” a good bread? other?
Any wine pairing suggestions? Rose? Tempranillo? Alvarino? other?
Kris Longwell says
Hi Dana! We LOVE serving this with our sautéed white beans with garlic, sage, and tomatoes! The flavors work wonderfully together! And maybe some nice crusty warm Italian bread! Any of those wine pairings would be great. It’s fish, so a nice dry Chardonnay or Sauvignon Blanc would be nice, too. We’ve been on a Rosé kick lately, so as the weather is warming up, that would probably be our choice. Let us know how it all turns out…and have FUN!!!!
Hanne says
Until now, I really wasn’t a fan of tuna. After trying this DELICIOUS , soooo flavorful recipe, I could eat tuna every day if I could afford it. SO GOOD!
Kris Longwell says
Hi Hanne! So sorry for the delayed reply, but we are so so happy you made the tuna steaks and loved them! That has been a favorite of ours for a long time and we make the dish so much! And…it’s healthy, too!!! Thank you so much for sharing and for the wonderful review. That means the world to us! Please stay in touch!!
Angela Ulmer says
Absolutely delicious! I do cook my tuna a little less because I like it medium rare.
Kris Longwell says
Hi Angela! That’s awesome! So glad you enjoyed the recipe and THANK YOU SO MUCH for sharing and for the wonderful review. That means so much to us!! Please stay in touch! All the best, Kris & Wesley
Linda Kiraly says
Delicious! We have used the sauce since for pasta as well.
Kris Longwell says
Hi Linda! Awesome! Yes! The sauce is great over pasta! We are so happy you are enjoying the recipe and having such great success with it. And thank you so much for sharing and the wonderful review. That means the world to us! Stay in touch! All the best, Kris & Wesley