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Ingredients
1 medium onion, thinly sliced
1 crushed clove garlic
1 red pepper, seeded and cut in julienne strips
1 tablespoon olive oil
1 fresh tuna steak, approximately 1 ½ inches thick, weighing 1 to 1 ¼ pounds
1 cup dry white wine
½ cup pitted black Kalamata olives, coarsely chopped
1 tablespoon drained capers, coarsely chopped
1 tablespoon finely shredded lemon peel
Nutritional analysis per serving (4 servings)
7 grams carbs; 17 milligrams cholesterol; 165 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 199 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
- Step 2
Dry tuna steak. Push vegetables to edge of pan and turn heat to medium-high. Quickly brown tuna on both sides. (Add more oil if needed.) When tuna is nicely browned, add wine and let it come to a boil. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
- Step 3
Add olives, capers and shredded peel and stir to mix with vegetables.
- Step 4
Remove fish and place on a warm platter. Distribute vegetables over and around fish. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze. Add to the fish and serve immediately.
Private Notes
Comments
I had smaller tuna steaks, so seared them 2 min. on each side, then steamed them in the wine for 2 min. The sauce was tasty and the dish was delicious! Definitely don't need to cook the tuna for so long, though.
Don't cook tuna for so long it turned out to be too dry. Vegetables with vineare very tasty though
It was good. Not my favorite. I also decreased the cooking time and it was just right.
I had smaller tuna steaks, so seared them 2 min. on each side, then steamed them in the wine for 2 min. The sauce was tasty and the dish was delicious! Definitely don't need to cook the tuna for so long, though.
Don't cook tuna for so long it turned out to be too dry. Vegetables with vineare very tasty though