Tuna Steaks, With Anchovy Tomato Sauce
Published December 1, 1984
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 tuna fish steaks (about 1 ½ pounds total weight)
Juice of 1 lemon
3 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
2 anchovies
1 cup chicken stock
1 cup canned plum tomatoes
1 teaspoon tomato paste
1 cup dry red wine
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons capers
Nutritional analysis per serving (3 to 4 servings)
12 grams carbs; 148 milligrams cholesterol; 725 calories; 25 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 48 grams fat; 2 grams trans fat; 2 grams fiber; 1071 milligrams sodium; 50 grams protein; 4 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
Wipe the tuna steaks dry with paper towels. Squeeze the lemon juice over the steaks and sprinkle them with half the olive oil. Leave to marinate while you prepare the sauce.
- Step 2
Heat the remaining oil in a large heavy frying pan. Saute the onion and garlic until soft. Mash the anchovies into a paste and add. Cook for two minutes.
- Step 3
Add the chicken stock, tomatoes, tomato paste and red wine. Season with salt and pepper and simmer gently, uncovered, for 30 to 40 minutes. The sauce should be thick but if it gets too dry, add a little more wine or water.
- Step 4
Place the tuna steaks in the pan with the sauce. Cover and cook for five minutes. Turn over, cover, and cook another five minutes, or until done. Do not overcook. Garnish with parsley and capers and serve.
Private Notes
Comments
Salt the tuna when marinating.
Fantastic dish - paired with home made pasta. Made the sauce the day before; added chopped black olives; cut the steaks into chunky pieces and cooked in the sauce on the day.
White wine worked well as a substitute for red. Low gentle simmer for 5 minutes each side, lid on, cooked them with a nice pink inside, delicious. Soaked up the sauce with warm garlic bread.
very tasty and easy to make......
This recipe is so easy it hardly passes as a recipe but in high summer of tomatoes, I nixed the can and I peeled 2-3 of the biggest, ripest numbers and squeezed them directly into the sautéed onions and garlic. A dash of Old Bay Seasoning just before poaching the tuna did the trick. Red pepper flakes are dealer’s choice.