Sicilian Tuna Steaks in Onion Sauce
Transport your taste buds to the sun-soaked shores of Sicily with these succulent Sicilian Tuna Steaks in Onion Sauce. This vibrant Mediterranean recipe combines perfectly seared tuna steaks with a luscious onion and cherry tomato sauce, infused with briny capers, garlic, and a splash of dry white wine. The slow-caramelized onions add a subtle sweetness that balances the bold flavors, while a sprinkle of fresh parsley and a squeeze of lemon brighten every bite. Ready in just 45 minutes, this elegant seafood dish is perfect for a weeknight dinner or a special occasion. Pair it with crusty bread or roasted vegetables for a complete, irresistible meal. Keywords: Sicilian tuna steaks, Mediterranean recipes, seared tuna, onion sauce, seafood dinner.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Tuna steaks
- 4 tablespoons Extra virgin olive oil
- 3 medium-sized, sliced thinly Yellow onions
- 3 minced Garlic cloves
- 2 tablespoons Capers (rinsed)
- 1.5 cups (halved) Cherry tomatoes
- 0.5 cup Dry white wine
- 0.25 cup (chopped) Fresh parsley
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 0.25 teaspoon (optional) Red pepper flakes
- 1 (sliced into wedges for serving) Lemon
Instructions
Pat the tuna steaks dry with paper towels. Lightly season both sides with salt and black pepper and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the tuna steaks and sear for 2-3 minutes on each side until lightly browned but still rare in the center. Remove the tuna from the skillet and set aside on a plate.
Add the remaining 2 tablespoons of olive oil to the same skillet and reduce the heat to low. Stir in the sliced onions and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and caramelized.
Add the minced garlic, capers, and red pepper flakes (if using) to the skillet. Sauté for 1-2 minutes until fragrant.
Increase the heat to medium and deglaze the skillet by adding the dry white wine. Let it simmer for 2-3 minutes, allowing the alcohol to cook off while scraping up any browned bits from the bottom of the pan.
Stir in the halved cherry tomatoes and cook for 5 minutes until they soften and release their juices.
Nestle the seared tuna steaks back into the skillet with the onion sauce. Spoon some of the sauce over the steaks.
Reduce the heat to low and simmer for 3-5 minutes, or until the tuna reaches your desired level of doneness. Be careful not to overcook, as tuna can become dry.
Remove the skillet from the heat and sprinkle with freshly chopped parsley.
Serve immediately with lemon wedges on the side. This dish pairs beautifully with crusty bread or roasted vegetables.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 22.7 g | ||
| Protein | 214.1 g | 428% | |
| Vitamin D | 25.8 mcg | 129% | |
| Calcium | 219 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4460 mg | 95% | |
*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.
