Go Back
–+ servings
A close-up view of a sliced seared tuna steak that is topped with a Mediterranean sauce of black olives, tomatoes, olives, and garlic.

Mediterranean Tuna Steaks

Course: Entree / Seafood
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 428kcal
Author: Kris Longwell
This dish marries the tuna steaks with a Tuscan tomato and basil sauce with olives, capers, and garlic. Easy, healthy, and wonderful.
Print Recipe

Equipment

  • Large saucepan plus another saucepan (optional)

Ingredients

  • 5 tablespoon olive oil divided
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 28 oz can whole tomatoes drained and chopped, preferably San Marzano
  • 1 cup black olives pitted, left whole, or, sliced/chopped
  • 2 tablespoon basil fresh, chopped
  • 2 tablespoon Italian parsley fresh, chopped, plus more for garnish
  • 4 5 oz tuna steaks
  • Kosher and ground black pepper
  • 4 teaspoon capers nonpareil, drained

Instructions

  • In a large skillet over medium heat, warm 2 tablespoons of olive oil.
    5 tablespoon olive oil
  • Add the onion and saute until it begins to soften, about 3 minutes.
    1 large onion
  • Add the minced garlic and saute until golden, about 2 minutes longer.
    3 cloves garlic
  • Stir in the tomatoes, olives, basil, and parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 10 to 15 minutes. Remove from heat and set aside.
    1 28 oz can whole tomatoes, 1 cup black olives, 2 tablespoon basil, 2 tablespoon Italian parsley
  • Lightly season the tuna steaks on both sides with salt and pepper.
    4 5 oz tuna steaks, Kosher and ground black pepper
  • In another skillet, large enough to hold the tuna in a single layer, warm the remaining 2 tablespoons of olive oil over medium-high heat.
  • Add the tuna steaks to the skillet and cook, turning once, until lightly browned on both sides, about 2 to 3 minutes per side. If desired, tilt the skillet to the side and use a paper towel to soak up excess olive oil.
  • Pour the reserved sauce directly over the fish, reduce the heat to low, stir in the capers, and cook for another 3 to 5 minutes.
    4 teaspoon capers
  • Transfer tuna steaks and sauce to plates and garnish with additional chopped parsley.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If your tuna steaks are more than 5 to 6 ounces (about ½-inch thick), you'll need to cook them longer to reach medium-rare. Typically about 3 to 4 minutes per side. Remember, they will cook some more when the sauce goes back into the skillet and brought to a simmer for a few minutes. 
Leftovers will keep covered in the fridge for up to 2 days. This dish is best served fresh from the hot skillet. 

Nutrition

Calories: 428kcal | Carbohydrates: 7g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 652mg | Potassium: 605mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4356IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg