Casanova Tuna Steak
Transform your weeknight dinner into an elegant culinary experience with the vibrant and flavorful Casanova Tuna Steak. This Mediterranean-inspired recipe features seared fresh tuna steaks bathed in a luscious tomato-caper sauce infused with the aromatic trio of garlic, rosemary, and lemon zest. Bright cherry tomatoes, tangy capers, and a splash of dry white wine create a beautifully balanced sauce that elevates the dish to restaurant-quality perfection. Ready in just 30 minutes, this quick yet sophisticated recipe is perfect for a romantic dinner or an elevated weeknight indulgence. Pair with crusty bread or roasted vegetables to soak up every drop of the savory sauce, and enjoy a meal that’s as healthy as it is delicious. Keywords: seared tuna steak, tomato-caper sauce, Mediterranean tuna, healthy seafood recipe, quick dinner idea.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Fresh tuna steaks
- 3 tablespoons Extra virgin olive oil
- 3 cloves, minced Garlic
- 2 sprigs Fresh rosemary
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 1 cup Dry white wine
- 2 tablespoons, drained Capers
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (freshly cracked) Black pepper
- 1.5 cups, halved Cherry tomatoes
- 2 tablespoons, chopped Fresh parsley
Instructions
Pat the tuna steaks dry with paper towels and season both sides with salt and black pepper. Set aside.
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Once the oil is shimmering, add the tuna steaks and sear for 2-3 minutes per side for medium-rare, or longer if desired. Remove the steaks from the pan and set aside, tented with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the rosemary sprigs, lemon zest, and cherry tomatoes to the skillet. Cook for 2-3 minutes, allowing the tomatoes to soften slightly.
Deglaze the pan by pouring in the dry white wine. Stir well to scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
Stir in the lemon juice and capers. Let the sauce simmer for another 2-3 minutes, combining the flavors.
Return the tuna steaks to the skillet and spoon the sauce over them. Allow the steaks to warm through for 1-2 minutes.
Garnish the dish with freshly chopped parsley. Serve the tuna steaks with the tomato-caper sauce spooned generously on top. Pair with crusty bread, roasted potatoes, or a side of sautéed greens for a complete meal.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.0 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
