The Swiss Tuna Steak with Cherry Tomatoes, Capers, and Olives Recipe is a vibrant seafood dish that beautifully balances the meaty richness of seared tuna with the bright, briny bursts of capers and olives and the juicy sweetness of cherry tomatoes. This recipe is an absolute showstopper for anyone looking to elevate a simple tuna steak into a Mediterranean-inspired feast that dazzles both the eyes and the palate. Each bite offers a harmonious blend of textures and flavors that lend themselves perfectly to any season, making this dish a new favorite to keep tucked into your culinary repertoire.
Ingredients You’ll Need
This recipe calls for straightforward, fresh ingredients, each playing a vital role in building a complex and satisfying flavor profile. From the luscious olive oil that imparts richness, to the piquant anchovies that deepen the sauce’s savory notes, every element is simple but essential.
- Tuna steaks (4, 6 ounces each): Choose fresh, high-quality tuna for the best texture and flavor in this dish.
- Salt and pepper: Basic seasonings that enhance the natural taste of the tuna.
- Extra virgin olive oil (1/2 cup, divided): Provides the luscious base for searing and sauces, and adds fruity richness.
- Garlic (6 cloves, sliced): Brings aromatic depth and a subtle bite.
- Anchovy fillets or paste (4 fillets or 2 tsp paste): Adds an umami punch without overwhelming fishiness.
- Hot red pepper flakes (1/2 teaspoon): Offers a gentle heat to contrast the tomatoes’ sweetness.
- Dry white wine (1/2 cup): A splash to brighten the sauce and lift the flavors.
- Cherry or grape tomatoes (20 ounces, halved): Provide juiciness and natural sweetness that brighten the medley.
- Capers (3 tablespoons, rinsed): Impart a tangy, salty pop that enlivens every bite.
- Sicilian olives (3/4 cup, pitted and chopped): Contribute complexity and savory depth with their rich brine.
- Pine nuts (3 tablespoons): Add a buttery crunch that rounds out the texture beautifully.
- Flat-leaf Italian parsley (1/4 cup, minced): Fresh herbaceous notes to finish the dish brightly.
How to Make Swiss Tuna Steak with Cherry Tomatoes, Capers, and Olives Recipe
Step 1: Season and Prepare the Tuna Steaks
Start by patting your tuna steaks dry with paper towels. This step is crucial because it helps you achieve that gorgeous sear everyone loves. Generously season both sides with salt and pepper, which will enhance the natural flavors and help create a beautifully crisp exterior when cooking.
Step 2: Sear the Tuna Steaks
Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. When the oil is hot but not smoking, carefully place the tuna steaks in the pan. Sear each side for 2 to 3 minutes until they’re nicely browned on the outside but still raw in the center. This is where the magic happens as the tuna cooks quickly and remains tender. Once seared, transfer the steaks to a plate, tent with foil, and keep warm to preserve their juiciness.
Step 3: Build the Sauce Base
In the same pan, add the remaining olive oil along with the sliced garlic and anchovy fillets or paste. Stir the mixture continuously, breaking up the anchovies, until they dissolve into the oil and the garlic becomes golden and fragrant. This step creates a savory, deeply flavored foundation that will elevate the whole dish.
Step 4: Add Heat and Liquids
Sprinkle in the red pepper flakes for a subtle touch of warmth, cooking for about 30 seconds to release their flavor. Next, pour in the dry white wine and increase the heat to high. Allow the alcohol to cook off for approximately 1 minute while the flavors concentrate. Then, add the halved cherry tomatoes, rinsed capers, and chopped olives. Watch as the pan comes alive with a colorful, lively simmer—this sauce is where the Swiss Tuna Steak with Cherry Tomatoes, Capers, and Olives Recipe truly shines.
Step 5: Finish Cooking the Tuna in the Sauce
After 2 to 3 minutes, when the sauce starts to thicken slightly, reduce the heat to low and gently nestle the tuna steaks back into the pan. Sprinkle in the pine nuts, then spoon the sauce over the steaks. Cook the tuna to your preferred level of doneness, aiming for 125-130°F if you like it medium-rare or up to 145-150°F for well done. This gentle simmer marries the flavors beautifully without overcooking the fish.
Step 6: Add Fresh Parsley and Final Seasoning
Turn off the heat and stir in the minced flat-leaf Italian parsley for a fresh, vibrant finish. Taste the sauce and add extra salt or pepper if needed. Serve the tuna steaks immediately to enjoy this spectacular combination at its best.
How to Serve Swiss Tuna Steak with Cherry Tomatoes, Capers, and Olives Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few whole pine nuts makes a charming and simple garnish. For an extra touch, a drizzle of high-quality extra virgin olive oil right before serving will amplify the richness and add a beautiful sheen to the dish.
Side Dishes
This Swiss Tuna Steak with Cherry Tomatoes, Capers, and Olives Recipe pairs wonderfully with crusty artisan bread to soak up the luscious sauce. It also works beautifully alongside light pasta like angel hair or a tender polenta for a comforting base. Roasted or steamed vegetables, such as asparagus or green beans, add color and a fresh crunch.
Creative Ways to Present
For a dinner party, consider plating the tuna steaks over a bed of sautéed spinach to add an appealing color contrast and leafy texture. Arrange the cherry tomato sauce artistically around the plate like a painter’s palette. Alternatively, serve the tuna sliced thinly atop a salad of mixed greens tossed in a lemon vinaigrette for an elegant, lighter take.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the fish and sauce in an airtight container and refrigerate for up to two days. Be sure to keep the tuna separate from any moist greens so it doesn’t lose its texture.
Freezing
Freezing this dish is not recommended, as the tuna’s delicate texture and the fresh tomato sauce can be compromised. It’s best enjoyed fresh for maximum flavor and texture.
Reheating
When reheating leftover Swiss Tuna Steak with Cherry Tomatoes, Capers, and Olives Recipe, warm gently over low heat on the stovetop to avoid drying out the tuna. Cover the pan to keep moisture in, and add a splash of wine or water if the sauce looks thick.
FAQs
Can I use canned tuna instead of fresh tuna steaks?
While canned tuna is convenient, it does not provide the same texture or flavor as fresh tuna steaks. For this recipe, fresh tuna is highly recommended to get that perfect sear and melt-in-your-mouth experience.
What if I don’t have Sicilian olives? Can I substitute?
Absolutely! Kalamata or green olives can work well as substitutes. Just be sure to pit and roughly chop them, and rinse if they’re very salty to maintain the right balance in the dish.
Is this recipe very spicy?
No, the red pepper flakes add just a hint of heat to awaken the flavors without overpowering the dish. You can easily adjust the amount to your heat preference or omit them completely for a milder version.
Can I use a different type of fish for this recipe?
This recipe was designed with tuna in mind due to its meaty texture and ability to be seared rare. However, thick steaks of swordfish or mahi-mahi could work well with similar cooking times and techniques.
How do I know when the tuna is cooked to my liking?
Use an instant-read thermometer if you have one: 125-130°F indicates medium-rare, while 145-150°F is well done. Remember, tuna cooks quickly, so keep a close eye on it to avoid overcooking and drying out the fish.
Final Thoughts
Ready to treat yourself to something spectacular? The Swiss Tuna Steak with Cherry Tomatoes, Capers, and Olives Recipe delivers on every front: fresh, bold flavors, gorgeous color, and satisfying textures. It’s a dish that feels elegant enough for guests but simple enough for a weeknight dinner. Give this recipe a try and watch how it transforms a simple tuna steak into your new favorite meal. You’ll find yourself coming back to it time and time again!
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Swiss Tuna Steak with Cherry Tomatoes, Capers, and Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Description
A flavorful and elegant Swiss Steak recipe featuring perfectly seared tuna steaks topped with a savory Mediterranean-inspired sauce of garlic, anchovies, tomatoes, capers, olives, and pine nuts. Quick to prepare and ideal for a delicious weeknight or special occasion meal.
Ingredients
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
- Prepare and Season Tuna: Pat the tuna steaks dry with paper towels and season both sides generously with salt and pepper. This enhances the flavor and ensures a great sear during cooking.
- Sear the Tuna Steaks: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. When hot, sear the tuna steaks for 2-3 minutes on each side until they are browned on the outside but remain raw in the center. Transfer to a plate and tent loosely with foil to keep warm and juicy.
- Cook Garlic and Anchovies: In the same pan, add the remaining olive oil along with sliced garlic and anchovy fillets or anchovy paste. Cook while stirring and breaking up the anchovies until they dissolve and the garlic turns golden and fragrant, building the base of the sauce.
- Add Red Pepper Flakes and Wine: Sprinkle in the hot red pepper flakes and cook for 30 seconds to release their aroma. Pour in the dry white wine, increase the heat to high, and allow it to reduce for about 1 minute, concentrating the flavors.
- Add Tomatoes, Capers, and Olives: Stir in the halved cherry or grape tomatoes, rinsed capers, and chopped Sicilian olives. Bring the mixture to a lively simmer to meld the savory and tangy tastes.
- Return Tuna and Add Pine Nuts: After 2-3 minutes, when the sauce thickens slightly, reduce the heat to low. Gently return the tuna steaks to the pan and add the pine nuts. Spoon the sauce over the tuna and cook to your preferred doneness: 125-130°F for medium-rare or 145-150°F for well-done.
- Finish and Serve: Turn off the heat and stir in the minced flat-leaf Italian parsley. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, either on its own, with crusty bread, or over pasta for a complete meal.
Notes
- Make sure not to overcook the tuna; it should remain pink in the center for best texture and flavor.
- The anchovies dissolve into the sauce, adding umami depth without a fishy taste.
- Use fresh cherry or grape tomatoes for a sweeter, fresher flavor in the sauce.
- Serve with crusty bread to soak up the flavorful sauce or over pasta for a hearty dish.
- If you prefer, substitute Sicilian olives with kalamata olives for a slightly different flavor profile.
