Ingredients
- 1 medium onion, thinly sliced
- 1 crushed clove garlic
- 1 red pepper, seeded and cut in julienne strips
- 1 tablespoon olive oil
- 1 fresh tuna steak, approximately 1 1/2 inches thick, weighing 1 to 1 1/4 pounds
- 1 cup dry white wine
- ½ cup pitted black Kalamata olives, coarsely chopped
- 1 tablespoon drained capers, coarsely chopped
- 1 tablespoon finely shredded lemon peel
- Nutritional Information
Nutritional analysis per serving (4 servings)
241 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 32 grams protein; 49 milligrams cholesterol; 222 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
- Dry tuna steak. Push vegetables to edge of pan and turn heat to medium-high. Quickly brown tuna on both sides. (Add more oil if needed.) When tuna is nicely browned, add wine and let it come to a boil. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
- Add olives, capers and shredded peel and stir to mix with vegetables.
- Remove fish and place on a warm platter. Distribute vegetables over and around fish. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze. Add to the fish and serve immediately.
25 minutes
Dining and Cooking