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Mediterranean · Main
Tuna in Tomato, Olive, and Caper Sauce
Thick tuna steaks seared until lightly charred, then finished for a few minutes in a fresh sauce of ripe tomato, red onion, basil, parsley, Kalamata olives and capers. Cooked to medium-rare so the fish stays tender.
- YieldServes 6
- Hands-on45 min
- Total58 min
- Difficulty
Ingredients
Sauce
- 1 tbspextra virgin olive oil
- 150 gred onion, chopped (about 1 cup)
- 4 clovesgarlic, minced
- 6medium ripe tomatoes, finely chopped, with their juices
- 20 gflat-leaf parsley, chopped (about 1/3 cup)
- 15 gfresh basil, chopped (about 1/3 cup)
- 120 mldry white wine, 1/2 cup
- 24Kalamata olives, pitted and chopped
- 2 tbspcapers, rinsed and chopped
Fish
- 2 tbspolive oil
- 6tuna steaks, 170 g (6 oz) each, about 2.5 cm thick
- to tastesalt
- to tasteblack pepper, freshly ground
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