Mediterranean Tuna Steaks

Mediterranean Tuna Steaks are so delicious and happen to be good for you, too!

The Tuscan influenced sauce marries perfectly with the Mediterranean flavors of tomatoes, olives, olive oil, capers and basil.  And the perfect side-dish is our incredible Sautéed White Beans with Garlic, Beans and Sage!  And it all comes together in less than 40 minutes!

Mediterranean Tuna Steaks on a white plate


Fresh tuna is one of our favorites.  It is so flavorful, healthy, and bursting with flavor.  And comes together so fast!

Watch us show you how simple (and fun) it is to make these incredible Mediterranean Tuna Steaks!

Besides being delicious, tuna is good for you, too. It’s great for you heart, blood pressure and helping you lost weight!

Read more about the benefits here.

All you need is a nice pinch of salt and pepper to season the tuna steaks.

Salt being sprinkled onto tuna steaks for Mediterranean tuna steaks


We love the Italian and Greek influences in Mediterranean cuisine.

And, just like tuna, the primary ingredients are all good for you, too. Tomatoes, olives, capers, and garlic? Yes please!

Just look at this amazing sauce!

Sauce in a skillet for Mediterranean tuna steaks

After you finish the sauce, you’ll need another skillet to sear the tuna steaks in.

Tuna cooks very quickly, only about 4 minutes per side.

Tuna should be cooked to approximately 115°F.

Tuna steaks searing in a skillet


After you have seared the tuna steaks, just add them into the sauce to heat through.

The flavors of the sauce match perfectly with the flaky, yet meaty texture of the tuna.

We love black olives so much and are so wonderful with the stewed tomatoes and the briny capers. And of course the sautéed garlic.

A hand sprinkling sliced black olives in a skillet of Mediterranean tuna steaks

This is such a delicious meal and you can feel good about eating it all up because, as we keep saying, it’s so healthy!

Mediterranean Tuna Steaks are perfect for a weeknight meal, but elegant enough for a dinner party.

Oh, that’s good stuff.

Mediterranean tuna steaks in a metal skillet

The time has come for you to run, not walk, to your nearest fish market (or seafood department of you supermarket) and pick up some beautiful tuna steaks.

Even if you’re not a big seafood fan, these Mediterranean Tuna Steaks will make a believer out of you.

So good!

Mediterranean Tuna Steaks on a white plate

Mediterranean Tuna Steak on a white plate

Mediterranean Tuna Steaks

Mediterranean Tuna Steaks marry the tuna steaks with a Tuscan tomato and basil sauce with olives, capers and garlic. Easy and absolutely wonderful.
5 from 5 votes
Print Pin Rate
Course: Entree / Seafood
Cuisine: Mediterranean
Keyword: tuna steak
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 280kcal


  • 6 tbsp good-quality olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic 2 minced and 1 crushed
  • 1 cup Roma tomatoes I love San Marzano, drained and chopped
  • 8 fresh basil leaves roughly chopped
  • 2 tbsp fresh flat-leaf parsley chopped, plus more for garnish
  • 4 tuna steaks each about 1/2 lb
  • Kosher or Sea salt and freshly ground pepper
  • 1 cup pitted black olives left whole, or, sliced/chopped
  • 4 tsp capers rinsed


  • In a large skillet over medium heat, warm 3 tablespoons of the olive oil.
  • Add the onion and saute until it begins to soften, about 3 minutes.
  • Add the minced garlic and saute until golden, about 2 minutes longer.
  • Stir in the tomatoes, basil and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
  • Remove from heat and set aside.
  • Lightly season the tuna steaks on both sides with salt and pepper.
  • In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.
  • Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic.
  • Add the tuna steaks to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 - 3 minutes per side.
  • Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes (sauce will thicken a little more).
  • Transfer tuna steaks and sauce to plates and garnish with parsley.



Calories: 280kcal
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  • This recipe is absolutely fabulous. Added extra black olives. Would not change anything else. Could not stop eating it. Thank you……

  • Made the Mediterranean Tuna steaks..thank you..tastes amazing…trying to post a pic but…not working…
    TY..Gentlemen for this recipe.

  • Holy crap! This is AMAZEBALLS!!!! Must say, I had to start with a substitution, because one of my kiddos is allergic to tomatoes, but that did not stop me from making a simple adaptation: in place of the tomatoes, I used jarred roasted red peppers (I buy the big jar of organic ones at Sam’s Club) and a splash of balsalmic vinegar. The rest of the recipe, I followed exactly, and we all LOVED the result. Great, great recipe! Thank you!

  • I am working on an experiment with my family to see if a Mediterranean Diet is sustainable for us. Biggest issue: my son has a tomato allergy. Any suggestions for something that we could add to give it some depth/additional layering of flavor? Sometimes I try an extra acid, like balsamic vinegar, sometimes Worcestershire sauce… tomato is difficult to omit!

    • Hi Julie! We hear you, tomato is tough to substitute. But, I used roasted red bell pepper before, and liked the taste and texture. You get the same red color and similar texture, and the taste is really nice. Balsamic is definitely a nice touch, especially in the sauce for the tuna steaks. Hope this helps somewhat, and let us know how things turn out!! All the best, Kris & Wesley

  • Do you think substituting kalamata olives for the black olives would still work with the overall flavor? I have some kalamatas that I wanted to find a good use for.

  • We love tuna steaks and this looks amazing but I have one question. My husband doesn’t like olives of any kind. Is there something else I might use in place of the olives without losing flavor? I would really like to try this. Thanks so much!

    • Hi Lynn! I think you could just leave the olives out and you’ll be just fine. There is such a deep flavor from the wine, garlic, capers, tomatoes and herbs, it’s still going to be delicious. Let us know what you and your husband think of it. We’re pretty sure you guys will love it as much as we do!! Best, Kris & Wesley

      • Good catch, Calla! I got myself confused and was thinking of our shrimp with artichokes, black olives and lemon. We use white wine there. But…hmmm…white wine would be delicious in this dish, too! We’re always tweaking. We may do some testing and if we think we can make the dish even better, we’ll update and re-issue. Thanks!!

  • Your recipe for Mediterranean Tuna Steaks was perfection. When I saw capers and olives in the recipe and seeing that it was so simple to prepare I knew I would make it asap. I wouldn’t change a thing. Thank you for sharing. It will now get printed, rated A+, and filed in my recipe folder under seafood so I will be sure to make it again. Merry Christmas and Happy New Year!

    • Thank you, Becca, so much!! We are so very happy you liked the recipe. That has been one of our favorites for years. So thrilled you like it, too. And thank you SO MUCH for letting us know. We just can’t tell you enough how much we appreciate that. Have a beautiful Christmas and a wonderful new year!!! xo Kris & Wesley

  • You have some beans in the photo, did you pair these with this dish and how did you make them/season to go along with it? Looks very good. TIA

    • This was very good, but mine were a little dry. Next time I’ll shorten the cook times. Sauce went perfectly with it. Thanks.

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