Tuna with Tomato-Caper Sauce

Christina Schmidhofer

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

Yield: Makes 2 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 21%
  • Protein: 39g
  • Fat: 8.4g
  • Saturated fat: 1.3g
  • Carbohydrate: 24g
  • Fiber: 2.7g
  • Sodium: 579mg
  • Cholesterol: 68mg

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

Preparation

  1. 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. 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. 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.
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