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
Ready to make the best tuna steak recipe in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
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.
John says
Came out great!
Kris Longwell says
John! That is AWESOME! So glad it all turned out great! And thank you for letting us know! Fantastic!
John says
I would like to use fresh tomatoes instead of canned. How would I substitute plum tomatoes in your recipe?
Kris Longwell says
Hi John, so sorry for the delayed response. Simply cut up 4 to 5 plum tomatoes and cook them in the sauce until they soften, about 10 to 12 minutes. Take the tuna out during this process so they don’t dry out. Then return to the pan to reheat. Hope this helps! Please let us know how everything turns out! Should be great!
Angela Ulmer says
Flavors are spot on! I do not like my tuna cooked well done so next time I will not return them back to the skillet for the last 5 minutes. I added about 1/2 c of white wine to the sauce as well. Thank you for sharing!
Kris Longwell says
Hi Angela! We are so so happy you enjoyed the tuna steaks! We agree, we like the steaks more on the rare side. Not returning to the pan will give you perfectly rare/medium-rare steaks! Thanks for sharing and for the GREAT review! That means the world to us! Please stay in touch! All the best, Kris & Wesley
Marcy Jordan says
We loved this recipe. We eat tuna often and we will add this recipe into our tuna rotation, much healthier than our creamy sauces we often use.
Kris Longwell says
Hi Marcy! We are so so happy you loved this tuna recipe. It is one of our favorites and we make it at least twice a month! So good, and you’re right…nice and healthy! Thanks so much for letting us know and for the wonderful review! We truly appreciate that so much. All the best, Kris & Wesley
Miguel Rodriguez says
I’m not a cook. Like many of my fellow quarantites (or maybe quarantinians, if it is a word and if it isn’t I am taking ownership of its creations) I have been shut in looking for ways to fill my time. Since I’m not working, Ive been tasked with cooking. This recipe has cemented me as the chef in my house. It was so simple and beyond delicious. I paired it with the sautéed white beans and I had a fabulous meal that would be comparable at any restaurant. Great recipe.
Jeff says
I found this recipe doing a google search and I was a little hesitant to try it but with the killer ingredients how could it be bad. I made it as the recipe called for and was not disappointed. I absolutely love the flavor combinations in this dish. It will be in heavy rotation at our house. Thanks guys.
Kris Longwell says
Hi Jeff! We are so glad you had success with our Mediterranean tuna steaks! Those are heavy in our rotation, too! Again, so thrilled you loved them and thank you so much for letting us know! We truly appreciate that! Stay in touch! Best, Kris & Wesley
Mike says
This recipe is absolutely fabulous. Added extra black olives. Would not change anything else. Could not stop eating it. Thank you……
Caroline says
Absolutely love this recipe. It’s PERFECT with tuna
Kris Longwell says
Thank you so much, Caroline!!
Michael says
Made the Mediterranean Tuna steaks..thank you..tastes amazing…trying to post a pic but…not working…
TY..Gentlemen for this recipe.
Julie T says
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!
Julie T says
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!
Kris Longwell says
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
Charles says
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.
Kris Longwell says
Kalamata olives would be GREAT!! We have used them before in this dish, and love it! Let us know how it turns out and what you think! Thanks, Charles!
Lynn says
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!
krislongwell says
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
Calla says
I don’t see wine listed in the ingredients or instructions…?
krislongwell says
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!!
Marie says
Delicious, healthy, and so beautiful! Can’t wait to make this.
krislongwell says
Thank you, Marie!! It really is amazingly delicious and is so good for you, too! Please let us know if you make the dish and what you think! We feel pretty certain you’re going to like it! All the best, Kris & Wesley
Dottie says
Loved it! Would definitely prepare it for company!
Kris Longwell says
Awesome! Yes! It’s an impressive dish to prepare when entertaining! Thanks again for letting us know!
Becca says
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!
krislongwell says
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
Lynn Oakley says
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
Becky says
This was very good, but mine were a little dry. Next time I’ll shorten the cook times. Sauce went perfectly with it. Thanks.