Description
This Swiss Steak recipe offers a flavorful and elegant way to prepare tuna steaks, pan-seared to perfection and served with a vibrant Mediterranean-inspired sauce made from garlic, anchovies, white wine, cherry tomatoes, capers, olives, and pine nuts. Ready in 35 minutes, it’s a delightful dish perfect for a sophisticated weeknight dinner or special occasion.
Ingredients
Scale
Tuna and Seasoning
- 4 tuna steaks (6 ounces each, about 1.5 pounds)
- Salt and pepper, to taste
- 1/2 cup extra virgin olive oil, divided
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 generously with salt and pepper. This enhances the flavor and prepares them for a good sear.
- Pan Sear: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. Once hot, place the tuna steaks in the pan and sear for 2-3 minutes on each side until browned outside but still raw inside. Remove from pan and tent with foil to keep warm.
- Build the Sauce Base: In the same pan, add the remaining olive oil, sliced garlic, and anchovy fillets or paste. Stir and cook until anchovies dissolve and garlic turns golden and fragrant.
- Deglaze & Simmer: Add red pepper flakes and cook for 30 seconds. Pour in white wine, increase heat to high, and let it reduce for about 1 minute. Stir in halved tomatoes, capers, and chopped olives, bringing the mixture to a lively simmer.
- Finish Steaks in Sauce: After 2-3 minutes when the sauce thickens, reduce heat and return tuna steaks to the pan along with pine nuts. Spoon sauce over the steaks and cook until preferred doneness: 125-130°F for medium-rare, 145-150°F for well-done.
- Garnish & Serve: Turn off the heat and stir in minced parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, alone, with crusty bread, or over pasta.
Notes
- Use a meat thermometer to check tuna doneness for perfect results.
- Tuna cooks quickly; avoid overcooking to maintain tenderness and flavor.
- The anchovies add umami depth, but can be omitted for a milder sauce.
- Serve with crusty bread to soak up the delicious sauce or over pasta for a fuller meal.
- Can substitute Sicilian olives with Kalamata if preferred.
