Ingredients
The fish steaks:
- 4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight
- 2 tablespoons olive oil
- 8 sprigs fresh thyme or 1/2 teaspoon dried
- Salt to taste if desired
- Freshly ground pepper to taste
The sauce:
- 2 tablespoons finely chopped green onions or scallions
- 1 tablespoon finely chopped stuffed olives
- 1 tablespoon finely chopped capers
- 2 tablespoons balsamic vinegar
- Freshly ground pepper to taste
- 1 teaspoon finely chopped anchovy fillets or anchovy paste
- ⅓ cup olive oil
- 2 tablespoons finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
407 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 39 grams protein; 63 milligrams cholesterol; 147 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
- Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
- As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
- When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.
10 minutes
Dining and Cooking