Albacore Tuna with a Tomato-Caper Sauce
(Courtesy of Elizabeth Farquhar and Sunset.com)
Mediterranean flavors abound here: tomatoes, red wine, capers, and oregano. Sop up the sauce with plenty of crusty bread.
Ingredients
- 2 tuna steaks
- Salt and pepper
- 1 tablespoon olive oil
- 1 onion, peeled, halved lengthwise, and thinly sliced
- 1 can (14 1/2 oz.) crushed tomatoes in purée
- 1/2 cup dry red wine
- 3 tablespoons balsamic vinegar
- 1 tablespoon drained capers
- 1 teaspoon dried oregano
Preparation
Rinse tuna steaks and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add onion and stir frequently until limp, about 5 minutes.
Push onion to side of pan and add tuna steaks. Cook, turning once, just until browned on both sides, 3 to 4 minutes total. Stir in crushed tomatoes, wine, vinegar, capers, and oregano.
Reduce heat to maintain a simmer, cover, and cook until tuna is no longer pink in the center (cut to test), about 15 minutes. Transfer tuna to plates and top equally with sauce.
