Recipes › Seafood › Sicilian Tuna Recipe

Sicilian Tuna Recipe

Recipe by Pedro M. A. Neves

This Sicilian tuna recipe showcases fresh Mediterranean flavors with seared tuna steaks topped with a vibrant sauce of tomatoes, olives, capers, and herbs. The dish balances the richness of the fish with bright, briny accents characteristic of Southern Italian coastal cuisine. It's a simple yet elegant preparation that highlights the quality of the main ingredient.

Ingredients

• 4 ahi or yellowfin tuna steaks (180g / 6 oz each), 3cm / 1.25 inches thick
• 60ml / 0.25 cup extra virgin olive oil, divided
• 4 medium tomatoes (400g / 14 oz total), diced
• 80g / 0.5 cup green olives, pitted and halved
• 30g / 3 tablespoons capers in salt, rinsed
• 4 cloves garlic, minced
• 30ml / 2 tablespoons fresh lemon juice
• 15g / 0.5 oz fresh parsley, chopped
• 10g / 0.33 oz fresh basil, chopped
• 5g / 1 teaspoon dried oregano
• Salt to taste
• Black pepper to taste
• Pinch of red pepper flakes

Instructions

1. Pat the tuna steaks dry with paper towels and season both sides generously with salt, black pepper, and oregano. Allow to sit at room temperature for 10 minutes.

2. Heat 30ml (2 tablespoons) of olive oil in a large skillet over high heat until it shimmers and just begins to smoke.

3. Carefully place the tuna steaks in the hot oil and sear for 2-3 minutes on the first side without moving them, until a golden crust forms.

4. Flip the steaks and sear the second side for 2-3 minutes, then transfer to a warm plate. The interior should remain slightly pink.

5. In the same skillet, reduce heat to medium and add the remaining 30ml (2 tablespoons) of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.

6. Add diced tomatoes, olives, and capers to the skillet. Stir gently and cook for 3-4 minutes until the tomatoes begin to soften and release their juices.

7. Remove from heat and stir in fresh lemon juice, parsley, basil, and red pepper flakes. Taste and adjust seasoning with salt and pepper.

8. Divide the tuna steaks among four plates and spoon the warm olive-tomato sauce generously over each steak. Serve immediately.

Substitutions

• Use swordfish or mahi-mahi steaks as a firm white fish alternative to tuna
• Replace green olives with kalamata olives for a deeper, earthier flavor
• Substitute fresh tomatoes with high-quality canned San Marzano tomatoes if fresh are unavailable
• Use fresh oregano (15g / 0.5 oz) instead of dried for a lighter, more herbaceous note

Tips

• Do not overcook the tuna—it is best served rare to medium-rare with a warm center. Overcooking will make it dry and tough.
• Choose sushi-grade tuna from a reputable fishmonger for the safest, highest-quality results.
• Prepare the sauce components (tomatoes, olives, capers) before searing the tuna so you can plate quickly while the fish is still warm.
• If time permits, make the sauce 30 minutes ahead and let flavors meld, then gently reheat before serving.

This dish reflects the Sicilian tradition of combining fresh local seafood with Mediterranean vegetables, herbs, and preserved pantry staples like capers and olives. Sicilian coastal communities have prepared tuna this way for centuries, blending simple techniques with bold, complementary flavors that characterize the island's unique cuisine.

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