If you’re craving something that’s bursting with Mediterranean charm and fresh, vibrant flavors, you’re going to fall in love with this Swiss Tuna Steaks with Cherry Tomatoes, Capers, and Olives Recipe. It combines perfectly seared tuna steaks with a lively, tangy sauce that features bursts of sweetness from cherry tomatoes, briny capers, and rich, savory olives. It’s a dish that feels elegant yet approachable, perfect for impressing guests or simply treating yourself to a gourmet moment at home. Every bite tells a story of bright, fresh, and bold flavors mingling beautifully on your palate.
Ingredients You’ll Need
This recipe relies on a handful of straightforward but essential ingredients that each bring their own magic to the dish. From the silky texture of fresh tuna to the punchy flavors of capers and anchovies, every component plays a key role in building the perfect balance of taste, texture, and color.
- Tuna steaks: Choose fresh, firm steaks about 6 ounces each for the best sear and texture.
- Salt and pepper: Simple seasonings that elevate the natural flavor of the tuna without overpowering it.
- Extra virgin olive oil: Divided use ensures a beautiful sear and a flavorful sauce base.
- Garlic cloves: Sliced to infuse a gentle, aromatic warmth into the sauce.
- Anchovy fillets or paste: Adds umami depth and subtle saltiness that enrich the sauce.
- Hot red pepper flakes: Just a touch for a mild kick that livens up the whole dish.
- Dry white wine: Sauvignon blanc or pinot grigio deglaze the pan and bring bright acidity.
- Cherry tomatoes: Halved to burst sweetly into the sauce as it simmers.
- Capers: Rinsed to balance their intense brininess and add delightful pops of flavor.
- Sicilian olives: Pitted, chopped, and rinsed for a rich, tangy twist.
- Pine nuts: Toasted lightly to add a buttery crunch and nutty aroma.
- Flat-leaf Italian parsley: Minced freshly at the end for a burst of herbaceous color and brightness.
How to Make Swiss Tuna Steaks with Cherry Tomatoes, Capers, and Olives Recipe
Step 1: Prep the Tuna
Start by patting your tuna steaks dry using paper towels—this is key for getting that gorgeous sear. Then season both sides generously with salt and pepper. The seasoning will bring out the tuna’s natural flavors and help form a beautiful crust during cooking.
Step 2: Pan Sear to Perfection
Heat a large nonstick pan over medium heat and add three tablespoons of your extra virgin olive oil. When it’s shimmering hot, place the tuna steaks gently in the pan. Sear for 2 to 3 minutes on each side, allowing the outside to brown deliciously while keeping the center beautifully raw and tender. Once done, transfer the steaks to a plate and tent loosely with foil—this keeps them warm and juicy while you prepare the sauce.
Step 3: Build the Sauce Base
In the same pan, add the remaining olive oil followed by the sliced garlic and anchovy fillets or paste. Stir continuously, breaking up the anchovies so they melt into the oil. Cook until the garlic turns a lovely golden color and the aroma fills your kitchen. This flavorful base brings savory complexity to the dish.
Step 4: Deglaze and Simmer
Sprinkle in the red pepper flakes and stir for about 30 seconds to release their aroma. Pour in the dry white wine and crank the heat up high, allowing the alcohol to reduce rapidly for about one minute. Then add the halved cherry tomatoes, capers, and chopped olives. The mixture will come alive with a lively simmer, blending sweet, salty, and tangy flavors into a gorgeous sauce.
Step 5: Finish Steaks in Sauce
After the sauce thickens slightly (around 2 to 3 minutes), lower the heat and gently nestle the tuna steaks back into the pan. Sprinkle in the pine nuts, then spoon the sauce over the fish. Cook the tuna in the sauce until it reaches your preferred doneness: 125-130°F for medium-rare, or 145-150°F if you like it well done. This step infuses the tuna with rich, zesty flavor.
Step 6: Garnish and Serve
Turn off the heat and stir in the minced Italian parsley for that final pop of fresh, herbal brightness. Give the sauce a taste and adjust with more salt or pepper if needed. Serve your Swiss Tuna Steaks with Cherry Tomatoes, Capers, and Olives Recipe immediately, letting the sauce shine alongside the perfectly cooked tuna.
How to Serve Swiss Tuna Steaks with Cherry Tomatoes, Capers, and Olives Recipe
Garnishes
Fresh herbs like Italian parsley complement this dish beautifully, adding green color and brightness. A drizzle of extra virgin olive oil just before serving also adds silkiness and enhances the overall presentation.
Side Dishes
This recipe pairs wonderfully with crusty artisan bread to soak up every last drop of sauce, or over a bed of al dente pasta for a more substantial meal. Lightly sautéed green beans or a crisp arugula salad would balance the richness perfectly.
Creative Ways to Present
For a vibrant presentation, serve the tuna steaks on a large platter surrounded by the colorful, saucy toppings. Alternatively, place each steak atop a nest of creamy polenta or quinoa to add texture and warmth. A sprinkle of toasted pine nuts over the top adds wonderful visual contrast and crunch.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Swiss Tuna Steaks with Cherry Tomatoes, Capers, and Olives Recipe in an airtight container in the refrigerator for up to 2 days. Keep the tuna and sauce together to maintain moisture, but be mindful that the texture of the tuna may firm up slightly upon chilling.
Freezing
Because tuna is best enjoyed fresh, freezing is not recommended for this dish. Freezing can alter the delicate texture and moisture content of the tuna steaks, leading to a less satisfying experience once thawed and reheated.
Reheating
To reheat, gently warm the sauce in a skillet over low heat and then add the tuna steaks briefly, just until warmed through. Avoid high heat or prolonged cooking, as this may overcook the tuna and diminish its tender, buttery texture.
FAQs
Can I use frozen tuna steaks for this recipe?
Yes, you can use frozen tuna steaks, but make sure they are fully thawed and patted dry before seasoning and cooking. This ensures a better sear and prevents excess moisture from steaming the fish.
What type of olives work best in this recipe?
Sicilian olives are recommended for their robust, slightly salty flavor and firm texture that stand up well in the sauce. Kalamata or Castelvetrano olives are good alternatives if Sicilian olives are unavailable.
Is it possible to make this dish without wine?
Absolutely. If you prefer not to use wine, substitute with a splash of low-sodium chicken or vegetable broth and a squeeze of fresh lemon juice to maintain acidity and depth.
How can I tell when the tuna is cooked properly?
For the best texture, aim for medium-rare, which is achieved at an internal temperature of 125-130°F. The tuna should be browned on the outside but remain pink and tender in the center. Use a meat thermometer for accuracy.
Can this recipe be adapted for other types of fish?
This sauce and cooking method work wonderfully with other firm-fleshed fish like swordfish or salmon. Adjust cooking times accordingly to ensure the fish stays juicy and flavorful.
Final Thoughts
From the very first bite, the Swiss Tuna Steaks with Cherry Tomatoes, Capers, and Olives Recipe delivers an extraordinary combination of fresh, bold flavors and satisfying textures. Whether preparing a special dinner or elevating a weeknight meal, this recipe invites you to enjoy bright Mediterranean elements in every forkful. I encourage you to try it soon and savor the harmony of tastes that make this dish one of my all-time favorites.
Print
Swiss Tuna Steaks with Cherry Tomatoes, Capers, and Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Swiss Steak recipe features perfectly seared tuna steaks topped with a vibrant Mediterranean-inspired sauce made from garlic, anchovies, white wine, cherry tomatoes, capers, olives, and pine nuts. The dish is finished with fresh parsley and offers a delightful balance of savory, tangy, and slightly spicy flavors. Ideal for a quick yet elegant meal, this skillet-cooked recipe serves four and takes just 35 minutes from start to finish.
Ingredients
For the 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)
For the Sauce
- 1/2 cup extra virgin olive oil, divided (3 tablespoons used 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 generously with salt and pepper to enhance the flavor and help develop a good sear.
- 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 to 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 paste. Cook while stirring and breaking up the anchovies until they dissolve and the garlic is golden and fragrant.
- Deglaze & Simmer: Sprinkle in the red pepper flakes and cook for about 30 seconds. Pour in the dry white wine, increase heat to high, and let it reduce for about 1 minute. Stir in the halved tomatoes, capers, and chopped olives, bringing the sauce to a lively simmer.
- Finish Steaks in Sauce: After about 2 to 3 minutes, when the sauce thickens slightly, reduce the heat to low and gently return the tuna steaks to the pan along with the pine nuts. Spoon the sauce over the tuna and cook until the desired doneness is reached—125-130°F for medium-rare or 145-150°F for well-done.
- Garnish & Serve: Turn off the heat. Stir in the minced parsley. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the tuna steaks immediately, either on their own, with crusty bread, or over pasta.
Notes
- Make sure not to overcook the tuna to keep it tender and juicy.
- Use a good quality dry white wine for best flavor.
- Pine nuts can be lightly toasted before adding for extra nuttiness.
- Adjust the red pepper flakes to your preferred spice level.
- This dish pairs well with crusty bread or a simple pasta to soak up the sauce.
