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Ingredients
THE FISH STEAKS
4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 ½ pounds total weight
2 tablespoons olive oil
8 sprigs fresh thyme or ½ teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
THE SAUCE
2 tablespoons finely chopped green onions or scallions
1 tablespoon finely chopped stuffed olives
1 tablespoon finely chopped capers
2 tablespoons balsamic vinegar
Freshly ground pepper to taste
1 teaspoon finely chopped anchovy fillets or anchovy paste
⅓ cup olive oil
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
4 grams carbs; 51 milligrams cholesterol; 380 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 1 gram fiber; 413 milligrams sodium; 32 grams protein; 1 gram 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
Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
- Step 2
Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
- Step 3
As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
- Step 4
When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.
Private Notes
Comments
"Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side." Great. At what setting/temp? 6 minutes on high is a lot different than 6 minutes on low...
I make as written but grill the tuna, always to rave reviews. Perfect summer dinner party recipe served nicoise style with steamed hericot verts and tiny red potatoes, fresh tomatoes, cucumber, and arugula all lightly dressed in lemon vinaigrette.
Delicious. Beautiful piece of tuna cooked relatively rare. Used Kalamata olives and rinsed capers and anchovy before chopping. Served with roasted potatoes and a salad. I concur: restaurant quality meal.
Made per recipe except used greek olives. This was restaurant quality. My husband raves about it. Serving it at a dinner party this weekend with arugula, potatoes, and green beans!