Description
This Sicilian-Style Tuna with Olives and Capers is a vibrant Mediterranean dish featuring succulent pan-seared tuna steaks topped with a flavorful sauce of garlic, anchovies, white wine, cherry tomatoes, capers, and Sicilian olives. Enhanced with pine nuts and fresh parsley, this recipe balances robust and fresh flavors, offering a perfect mix of savory and tangy tastes that embody Sicilian coastal cuisine.
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 with paper towels and season both sides generously with salt and pepper. This seasoning enhances the natural flavor and helps develop a flavorful crust when seared.
- Pan Sear: Heat a large nonstick pan over medium heat and add 3 tablespoons of olive oil. Once hot, place the tuna steaks in the pan and sear for 2-3 minutes on each side, until the outside is browned but the center remains raw. Remove the tuna from the pan and tent 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 gently, stirring and breaking up the anchovies until they dissolve and the garlic becomes golden and fragrant.
- Deglaze & Simmer: Add red pepper flakes and cook for 30 seconds to release their heat. Pour in the dry white wine, increase the heat to high, and cook for about 1 minute to reduce the alcohol. Stir in the halved cherry tomatoes, capers, and chopped olives, bringing the sauce to a lively simmer.
- Finish Steaks in Sauce: After the sauce thickens slightly (2-3 minutes), lower the heat, gently return the tuna steaks to the pan, and add pine nuts. Spoon the sauce over the tuna and cook until the fish reaches your desired doneness (125-130°F for medium-rare; 145-150°F for well-done).
- Garnish & Serve: Turn off the heat and stir in the minced parsley. Adjust the seasoning with additional salt and pepper if needed. Serve immediately, either on its own, alongside crusty bread, or over pasta for a hearty meal.
Notes
- Use a thermometer to ensure perfect tuna doneness.
- If anchovies are not available, a small amount of fish sauce can be substituted.
- To reduce sodium, rinse the capers and olives thoroughly.
- Pine nuts can be toasted beforehand to enhance their flavor.
- Serve with a light, crisp white wine that complements the dish.
