Description
This Sicilian-Style Tuna with Olives and Capers recipe features perfectly seared tuna steaks served in a vibrant sauce made from garlic, anchovies, white wine, cherry tomatoes, capers, Sicilian olives, and pine nuts. It’s a flavorful and elegant dish inspired by traditional Sicilian flavors, perfect for a sophisticated yet easy dinner.
Ingredients
Scale
Tuna Steaks
- 4 tuna steaks (6 ounces each, about 1.5 pounds)
- Salt and pepper, to taste
- 3 tablespoons extra virgin olive oil (for searing)
Sauce
- 1/2 cup extra virgin olive oil, divided
- 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 to enhance flavor and help create a great sear.
- Pan Sear: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. When hot, add the tuna steaks and sear for 2-3 minutes on each side until nicely browned outside but still raw in the center. Remove the tuna 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, stirring to dissolve the anchovies and until the garlic is golden and fragrant.
- Deglaze & Simmer: Sprinkle in the red pepper flakes and cook for 30 seconds. Pour in the white wine and turn the heat to high to let the alcohol evaporate and reduce for about 1 minute. Stir in the halved tomatoes, capers, and chopped olives, bringing the mixture to a lively simmer.
- Finish Steaks in Sauce: After 2-3 minutes, as the sauce thickens, reduce the heat and gently return the tuna steaks to the pan along with the pine nuts. Spoon sauce over the tuna and cook to your preferred doneness: medium-rare at 125-130°F or well-done at 145-150°F.
- Garnish & Serve: Turn off the heat and mix in the minced parsley. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately on its own, with crusty bread, or over pasta for a complete meal.
Notes
- Use a meat thermometer to ensure the tuna is cooked to your preferred doneness.
- Anchovies add a rich umami flavor but can be omitted if desired for a milder taste.
- Rinsing the capers and olives helps reduce excess saltiness.
- Pine nuts add a delightful crunch—toast them lightly beforehand for extra flavor.
- Serve with crusty Italian bread or al dente pasta to soak up the flavorful sauce.
