King Creole Tuna Steaks

Real Simple
King Creole Tuna SteaksRecipe
Photo: Quentin Bacon
Makes 6 servings


+ Add To Shopping List
1 large yellow onion
1 large yellow summer squash
1 red pepper, seeded
1 green pepper, seeded
2 ribs celery
4 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 cups crushed plum tomatoes
3 tablespoons Worcestershire sauce
1 teaspoon hot sauce
2 cups white rice
2 pounds fresh tuna, sliced into 1/2-inch-thick steaks
1/2 teaspoon freshly ground lack pepper


Prep: 30 Minutes
Other: 30 Minutes

Roughly chop the onion, squash, peppers, and celery. Pulse in a food processor to mince. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the minced vegetables, 1 teaspoon of the salt, and the cayenne. Cook, stirring frequently, until the vegetables are soft and the liquid has evaporated, about 5 minutes. Add the tomatoes, Worcestershire, and hot sauce. Bring the liquid to a boil, reduce heat, and simmer about 25 minutes, stirring frequently. Meanwhile, prepare the rice according to the package directions. Season both sides of the tuna with the remaining 1/2 teaspoon of salt and the black pepper. Heat the remaining oil in a large skillet and sear the tuna on both sides, working in batches if necessary, until the flesh is just pink in the center, about 6 minutes total. Arrange the tuna over the rice and cover with the Creole vegetable sauce.

Created date

May 2005

Nutritional Information

Calcium 87 mg
Calories 537
Caloriesfromfat 19 %
Carbohydrate 65 g
Cholesterol 68 mg
Fat 11 g
Fiber 3 g
Iron 5 mg
Protein 42 mg
Satfat 2 g
Sodium 484 mg