Seared Tuna with Olives Capers Peppers and Tomato
Elevate your weeknight dinner game with this Mediterranean-inspired Seared Tuna with Olives, Capers, Peppers, and Tomato. Perfectly seared tuna steaks are the star of the show, cooked to tender, medium-rare perfection in a sizzling hot skillet. They're paired with a vibrant medley of cherry tomatoes, mixed olives, briny capers, and sweet red bell peppers, all brought together with a splash of dry white wine and a squeeze of fresh lemon juice for a zesty finish. This quick and elegant dish is ready in just 30 minutes, making it ideal for both busy weeknights and special occasions. Serve it as-is for a light, flavorful meal, or pair it with crusty bread or a side of steamed potatoes to soak up every drop of the savory sauce. This recipe captures the essence of Mediterranean cuisine with fresh, wholesome ingredients and bold, irresistible flavors.
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Recipe Information
Ingredients
- 4 pieces Tuna steaks
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Mixed olives, pitted and halved
- 2 tablespoons Capers, rinsed and drained
- 1 large Red bell pepper, diced
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Dry white wine
- 1 tablespoon Fresh lemon juice
Instructions
Pat the tuna steaks dry with a paper towel. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
Once the skillet is hot, sear the tuna steaks for 2 minutes on each side for medium-rare, or 3-4 minutes per side for a more cooked-through finish. Remove the tuna steaks from the skillet and set them aside on a plate, covering them lightly with foil to keep warm.
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Stir in the cherry tomatoes, mixed olives, capers, and diced red bell pepper. Cook for 4-5 minutes until the tomatoes are soft and the peppers are tender.
Deglaze the pan with the dry white wine, scraping the bottom of the skillet to release any flavorful bits. Simmer for another 2 minutes to reduce slightly.
Add the fresh lemon juice and stir in the chopped parsley. Taste the sauce and adjust seasoning with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, if needed.
Return the seared tuna steaks to the skillet, nestling them into the sauce. Spoon some of the sauce over each steak and cook for 1-2 minutes to warm through.
Transfer the tuna steaks to serving plates and generously top with the olive, caper, pepper, and tomato sauce. Serve immediately.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 963 mg | 20% | |
*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.
