Description
Experience the vibrant flavors of Sicily with this Sicilian-Style Tuna with Olives and Capers recipe. Perfectly seared tuna steaks are complemented by a luscious sauce of garlic, anchovies, white wine, cherry tomatoes, capers, Sicilian olives, and pine nuts. A fragrant parsley garnish ties this Mediterranean dish together, making it an elegant yet simple meal to prepare in just 35 minutes.
Ingredients
Scale
Tuna and Seasoning
- 4 tuna steaks (6 ounces each, about 1.5 pounds)
- Salt and pepper, to taste
- 1/2 cup extra virgin olive oil, divided
Sauce and Garnish
- 6 cloves garlic, sliced
- 4 small anchovy fillets or 2 teaspoons anchovy paste
- 1/2 teaspoon hot red pepper flakes
- 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 20 ounces cherry or grape tomatoes, halved
- 3 tablespoons capers, rinsed
- 3/4 cup Sicilian olives, pitted, chopped, and rinsed
- 3 tablespoons pine nuts
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Prep the Tuna: Pat the tuna steaks dry thoroughly with paper towels. Season both sides generously with salt and pepper to enhance overall flavor and to help develop a beautiful sear during cooking.
- Pan Sear: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. When the oil is hot, add the tuna steaks and sear for 2-3 minutes on each side. The tuna should be nicely browned on the outside but still raw inside. Transfer the tuna to a plate and tent loosely with foil to keep warm and juicy.
- Build the Sauce Base: In the same pan, add the remaining olive oil, sliced garlic, and anchovy fillets or paste. Cook while stirring and breaking up the anchovies until they dissolve, and the garlic turns golden and fragrant, releasing savory aromas.
- Deglaze & Simmer: Sprinkle the red pepper flakes into the pan and cook for about 30 seconds. Pour in the dry white wine, increase heat to high, and allow the alcohol to evaporate for approximately 1 minute. Stir in the halved tomatoes, rinsed capers, and chopped Sicilian olives, bringing the mixture into a lively simmer.
- Finish Steaks in Sauce: After the sauce thickens slightly in 2-3 minutes, reduce the heat to low and gently return the tuna steaks to the pan along with the pine nuts. Spoon the sauce over the tuna and cook to your preferred doneness: 125-130°F for medium-rare or 145-150°F for well-done.
- Garnish & Serve: Turn off the heat and stir in the minced parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, either alone, with crusty bread, or over your favorite pasta.
Notes
- For best results, use fresh tuna steaks that are sashimi grade if you prefer rare or medium-rare.
- If anchovies are unavailable, anchovy paste is a quick alternative to maintain depth of flavor.
- You can substitute pine nuts with toasted almonds or walnuts if preferred.
- Serve with crusty bread to soak up the delicious sauce or with a light pasta for a fuller meal.
- To reduce spice, omit the red pepper flakes or adjust to your taste.
