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
  • 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

  1. Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
  2. 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.
  3. 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.
  4. 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