Description
A flavorful Swiss Steak recipe featuring seared tuna steaks simmered in a vibrant sauce of tomatoes, olives, capers, and anchovies, finished with pine nuts and fresh parsley for a Mediterranean-inspired meal perfect for seafood lovers.
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 well with salt and pepper. This step enhances the flavor and helps develop a great sear.
- Pan Sear: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. Once hot, add the tuna steaks and sear for 2-3 minutes on each side until browned on the outside but still raw in the center. Transfer the steaks to a plate 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 while stirring and breaking up the anchovies until they dissolve and the garlic is golden and fragrant.
- Deglaze & Simmer: Sprinkle in the red pepper flakes and cook for 30 seconds. Pour in the dry white wine, increase heat to high, and let the alcohol 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 when the sauce thickens slightly, lower the heat and gently return the tuna steaks to the pan along with pine nuts. Spoon 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, mix in minced parsley, and taste to adjust salt and pepper if needed. Serve immediately on its own, with crusty bread, or over pasta.
Notes
- Use a high-quality nonstick pan for even searing.
- Fresh tuna should be as thick as possible for best results.
- Adjust doneness carefully to avoid overcooking tuna.
- Anchovies enhance umami but can be omitted if unavailable.
- Serve with crusty bread to soak up the flavorful sauce.
