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
Scale
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.
