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Christina Schmidhofer Photo by: Christina Schmidhofer

Tuna with Tomato-Caper Sauce

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

Sunset DECEMBER 2004

  • Yield: Makes 2 servings
  • Total: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

Preparation

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.

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
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Tuna with Tomato-Caper Sauce recipe

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