Mediterranean Ahi Tuna Pockets Recipes

MEDITERRANEAN TUNA STEAKS

Mediterranean Tuna Steaks image

Mediterranean Tuna Steaks marry the tuna steaks with a Tuscan tomato and basil sauce with olives, capers and garlic. Easy and absolutely wonderful.

Provided by Kris Longwell

Time 30m

Number Of Ingredients 10

Ingredients

6 tbsp olive oil
1 large yellow onion (chopped)
3 cloves garlic (2 minced and 1 crushed)
1 cup whole tomatoes (We love San Marzano, drained and chopped)
8 basil leaves (fresh, roughly chopped)
2 tbsp flat-leaf parsley (fresh, chopped, plus more for garnish)
4 tuna steaks (each about 1/2 lb)
Kosher (or Sea salt and freshly ground pepper)
1 cup black olives (pitted, left whole, or, sliced/chopped)
4 tsp capers (rinsed)

Steps:

In a large skillet over medium heat, warm 3 tablespoons of the olive oil.
Add the onion and saute until it begins to soften, about 3 minutes.
Add the minced garlic and saute until golden, about 2 minutes longer.
Stir in the tomatoes, basil and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
Remove from heat and set aside.
Lightly season the tuna steaks on both sides with salt and pepper.
In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.
Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic.
Add the tuna steaks to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 - 3 minutes per side.
Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes (sauce will thicken a little more).
Transfer tuna steaks and sauce to plates and garnish with parsley.

Nutrition Facts : Calories 428 kcal, Carbohydrate 7 g, Protein 41 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 65 mg, Sodium 652 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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