Tuna Vera Cruz
Dive into the bold, zesty flavors of *Tuna Vera Cruz*, a vibrant Mexican-inspired dish that transforms fresh tuna steaks into a feast for the senses. This recipe combines seared, perfectly seasoned tuna with a hearty sauce crafted from juicy roma tomatoes, briny green olives, tangy capers, and a hint of spice from jalapeño slices. Infused with dried oregano and finished with fresh cilantro and a squeeze of lime, the dish offers a delightful balance of savory, tangy, and herbal notes. Ready in just 40 minutes, this one-pan wonder is perfect for weeknight dinners or special occasions. Serve it with rice, quinoa, or rustic bread to savor every drop of the irresistible Veracruz-style sauce. Perfect for seafood lovers, this recipe captures the essence of coastal Mexican cuisine with ease!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) fresh tuna steaks
- 4 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 large roma tomatoes, diced
- 1 cup chicken or vegetable broth
- 0.5 cup green olives, sliced
- 3 tablespoons capers, rinsed and drained
- 1 jalapeño pepper, thinly sliced
- 1 teaspoon dried oregano
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
Instructions
Season the tuna steaks on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tuna steaks and sear for 2–3 minutes on each side until browned but still pink in the center for medium-rare. Remove the tuna from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced tomatoes, chicken or vegetable broth, sliced green olives, rinsed capers, jalapeño slices, and dried oregano to the skillet. Stir to combine and bring the mixture to a simmer.
Let the sauce cook for 8–10 minutes, stirring occasionally, until it slightly thickens and the flavors meld together.
Return the seared tuna steaks to the skillet, spooning some of the sauce over them. Cook for an additional 2–3 minutes to warm the tuna through.
Remove the skillet from heat and sprinkle the dish with fresh cilantro and a squeeze of lime juice.
Serve the Tuna Vera Cruz hot, alongside rice, quinoa, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 6083 mg | 264% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 18.3 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 38.6 mcg | 193% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4955 mg | 105% | |
*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.
