Mediterranean Tuna Steaks

A close-up view of sliced Mediterranean tuna steak on black dinner plate topped with a black olive, tomatoes, and capers sauce and garnished with chopped Italian parsley.

Course: Entree / Seafood

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 428kcal

Author: Kris Longwell

This dish marries the tuna steaks with a Tuscan tomato and basil sauce with olives, capers, and garlic. Easy, healthy, and wonderful.

Print Recipe

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 tbsp 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 tbsp basil, 2 tbsp 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 tsp capers
Transfer tuna steaks and sauce to plates and garnish with additional chopped parsley.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

If your tuna steaks are more than 5 to 6 ounces (about ½-inch thick), you'll need to cook them longer to reach medium-rare. Typically about 3 to 4 minutes per side. Remember, they will cook some more when the sauce goes back into the skillet and is brought to a simmer for a few minutes.

Leftovers will keep covered in the fridge for up to 2 days. This dish is best served fresh from the hot skillet.

Nutrition