Skip to content
Tuna Steaks with Garlic, Tomatoes, Capers, and Basil
6 tablespoons extra virgin olive oil
2 cups chopped onions
2 garlic cloves, minced
1 lb plum tomatoes, coarsely chopped
1 cup (loosely packed) fresh basil leaves
1 and 1/2 tablespoons capers, rinsed, drained
Four 5 to 6-ounce ahi tuna steaks (each about 1 inch thick)
Heat 3 tablespoons extra virgin olive oil in heavy large skillet over medium heat.
Add onions; saute until tender, about 5 minutes.
Add garlic; saute until golden, about 3 minutes.
Stir in tomatoes, basil, and capers.
Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
Meanwhile, heat remaining 3 tablespoons olive oil in another heavy large skillet over medium heat.
Sprinkle fish with salt and pepper.
Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side.
Pour in tomato mixture.
Simmer until fish is opaque in center, about 5 minutes longer.
Serve fish immediately. Makes 4 servings.