Description
This Swiss Steak Recipe features perfectly seared tuna steaks cooked in a vibrant Mediterranean-style sauce of garlic, anchovies, cherry tomatoes, capers, olives, and pine nuts. The sauce is simmered to develop rich flavors, making this quick and elegant dish perfect for a healthy weeknight dinner or special occasion.
Ingredients
Scale
Tuna Steaks
- 4 tuna steaks (6 ounces each, about 1.5 pounds)
- Salt and pepper, to taste
- 3 tablespoons extra virgin olive oil (for searing)
Sauce
- 1/2 cup extra virgin olive oil, divided (3 tablespoons for searing, remaining for sauce)
- 6 cloves garlic, sliced
- 4 small anchovy fillets or 2 teaspoons anchovy paste
- 1/2 teaspoon hot red pepper flakes
- 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 20 ounces cherry or grape tomatoes, halved
- 3 tablespoons capers, rinsed
- 3/4 cup Sicilian olives, pitted, chopped, and rinsed
- 3 tablespoons pine nuts
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Prep the Tuna: Pat the tuna steaks dry with paper towels and season both sides well with salt and pepper. This step enhances the flavor and helps develop a great sear on the steaks.
- Pan Sear: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. Once hot, add the tuna steaks and sear them for 2-3 minutes on each side until browned on the outside but still raw in the center. Transfer the steaks to a plate and tent with foil to keep warm and juicy.
- Build the Sauce Base: In the same pan, add the remaining olive oil, sliced garlic, and anchovy fillets (or anchovy paste). Cook, stirring and breaking up the anchovies, until they dissolve and the garlic becomes golden and fragrant, creating a flavorful base.
- Deglaze & Simmer: Sprinkle in the red pepper flakes and cook for 30 seconds. Pour in the dry white wine, turn the heat to high, and let the alcohol reduce for about 1 minute. Stir in the halved tomatoes, capers, and chopped olives to bring the mixture to a lively simmer.
- Finish Steaks in Sauce: After 2-3 minutes, when the sauce begins to thicken, lower the heat and gently return the tuna steaks to the pan, along with the pine nuts. Spoon sauce over the tuna and cook to your preferred doneness: 125-130°F for medium-rare, 145-150°F for well-done.
- Garnish & Serve: Turn off the heat, then mix in minced parsley. Taste and adjust the sauce with additional salt and pepper if desired. Serve immediately, either on its own, alongside crusty bread, or over pasta for a complete meal.
Notes
- For best flavor and texture, use fresh, high-quality tuna steaks.
- If you prefer a milder sauce, reduce or omit the red pepper flakes.
- To ensure even cooking, bring tuna steaks to room temperature before searing.
- Pine nuts can be toasted lightly beforehand for extra crunch and nuttiness.
- This dish pairs beautifully with crusty bread to soak up the sauce or over a bed of al dente pasta.
