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Tuna with Tomato-Caper Sauce

Christina Schmidhofer
Total time 25 mins
Yield Makes 2 servings
A friend's gift of freshly baked bread prompted Elizabeth Farquhar to come up with a saucy dish for tuna steaks; the flavorful tomato sauce is great for dipping bread into. PREP AND COOK TIME: About 25 minutes

Ingredients

  • 2 tuna steaks (such as albacore or yellowfin; each about 6 oz. and 1 in. thick)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 onion (8 oz.), peeled, halved lengthwise, and thinly sliced
  • 1 can (14 1/2 oz.) crushed tomatoes in purée
  • 1/2 cup dry red wine
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon drained capers
  • 1 teaspoon dried oregano

Nutrition Information

  • calories 366
  • caloriesfromfat 21 %
  • protein 39 g
  • fat 8.4 g
  • satfat 1.3 g
  • carbohydrate 24 g
  • fiber 2.7 g
  • sodium 579 mg
  • cholesterol 68 mg

How to Make It

  1. Rinse tuna steaks and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add onion and stir frequently until limp, about 5 minutes.

  2. Push onion to side of pan and add tuna steaks. Cook, turning once, just until browned on both sides, 3 to 4 minutes total. Stir in crushed tomatoes, wine, vinegar, capers, and oregano.

  3. Reduce heat to maintain a simmer, cover, and cook until tuna is no longer pink in the center (cut to test), about 15 minutes. Transfer tuna to plates and top equally with sauce.