Description
Sicilian-Style Tuna with Olives and Capers is a flavorful Mediterranean dish featuring pan-seared tuna steaks served in a vibrant sauce made from garlic, anchovies, red pepper flakes, white wine, cherry tomatoes, capers, Sicilian olives, and pine nuts. Finished with fresh parsley, this quick and elegant seafood recipe brings the authentic tastes of Sicily to your table in just 35 minutes.
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 (3 tablespoons for searing, remaining for sauce)
- 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 and season both sides generously with salt and pepper. This step enhances the flavor and helps 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 hot, place the tuna steaks in the pan and sear them for 2-3 minutes on each side until the exterior is browned, while the center remains rare. Remove the steaks and transfer to a plate; tent loosely with foil to keep warm and juicy.
- Build the Sauce Base: In the same pan, add the remaining olive oil along with the sliced garlic and anchovy fillets (or anchovy paste). Cook while stirring and breaking up the anchovies until they dissolve and the garlic turns golden and fragrant, infusing the oil with rich flavor.
- Deglaze & Simmer: Sprinkle in the hot red pepper flakes and cook for 30 seconds to release their heat. Pour in the dry white wine, raise the heat to high, and allow the alcohol to reduce for about 1 minute. Stir in the halved cherry tomatoes, rinsed capers, and chopped Sicilian olives, bringing everything to a lively simmer.
- Finish Steaks in Sauce: After 2-3 minutes, when the sauce starts to thicken slightly, lower the heat to gentle and carefully return the seared tuna steaks to the pan. Add the pine nuts and spoon the sauce over the steaks. Cook further to your preferred doneness: aim for 125-130°F for medium-rare or 145-150°F for well-done.
- Garnish & Serve: Turn off the heat and stir in the minced flat-leaf parsley to brighten the dish. Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the tuna immediately, either on its own, with crusty bread to soak up the sauce, or over a bed of pasta for a hearty meal.
Notes
- Use a meat thermometer to check doneness for perfect results.
- If anchovies are unavailable, anchovy paste is a convenient substitute.
- For a spicier dish, increase the red pepper flakes slightly.
- Serve with crusty bread or pasta to complement the flavorful sauce.
- Fresh Sicilian olives add authenticity, but any good-quality brined olives can be used.
