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
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
- 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.
