Description
This Swiss Steak recipe features perfectly seared tuna steaks topped with a vibrant Mediterranean-inspired sauce of tomatoes, olives, capers, and pine nuts, enhanced by garlic, anchovies, and a splash of white wine. A quick and elegant dish that balances robust flavors with fresh herbs, ideal for a sophisticated weeknight dinner.
Ingredients
Scale
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, 3 tablespoons used for searing, 1/2 cup minus 3 tablespoons for sauce)
- 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 Tuna Steaks: Pat the tuna steaks dry thoroughly using paper towels. Season both sides generously with salt and pepper to enhance their flavor and create a better sear during cooking.
- Sear Tuna: Heat a large nonstick pan over medium heat. Add 3 tablespoons of extra virgin olive oil and let it warm until hot. Place the tuna steaks in the pan and sear for 2 to 3 minutes per side, achieving a browned crust while keeping the inside raw or rare. Remove the steaks and place them on a plate, tenting with foil to retain warmth and juiciness.
- Prepare Sauce Base: In the same pan, add the remaining olive oil. Add the sliced garlic and anchovy fillets or paste. Stir frequently, breaking up the anchovies until they dissolve and the garlic turns golden and fragrant, infusing the oil with flavor.
- Add Spice and Wine: Sprinkle in the hot red pepper flakes and cook for around 30 seconds to release their aroma. Pour in the dry white wine and increase the heat to high. Allow the wine to reduce for about 1 minute, concentrating the flavors and cooking off the alcohol.
- Simmer Sauce with Vegetables: Stir in the halved cherry tomatoes, rinsed capers, and chopped Sicilian olives. Bring the mixture to a steady simmer, cooking for 2 to 3 minutes until the sauce thickens slightly and the tomatoes soften.
- Combine Tuna and Sauce: Lower the heat to medium-low. Gently return the seared tuna steaks to the pan. Scatter the pine nuts over the steaks and spoon the sauce over the top. Cook to your preferred doneness, aiming for an internal temperature of 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 to add freshness. Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the tuna steaks immediately, either alone, with crusty bread, or over pasta for a complete meal.
Notes
- Use fresh, high-quality tuna steaks for the best flavor and texture.
- Do not overcook the tuna; sear quickly and keep it slightly rare for optimal tenderness.
- Anchovies dissolve into the sauce and add umami without a fishy taste.
- If you don’t have Sicilian olives, use Kalamata or other briny olives as a substitute.
- Adjust red pepper flakes to control the heat level according to your preference.
- This dish pairs beautifully with crusty bread or cooked pasta to soak up the delicious sauce.
