Description

This Swiss Steak recipe features perfectly seared tuna steaks topped with a vibrant Mediterranean-inspired sauce made from garlic, anchovies, white wine, tomatoes, capers, olives, pine nuts, and fresh parsley. It combines quick stovetop searing with a flavorful sauce that simmers to create a deliciously balanced, healthy dish perfect for a dinner that impresses without fuss.

Ingredients

Steak

4 tuna steaks (6 ounces each, about 1.5 pounds)
Salt and pepper, to taste
3 tablespoons extra virgin olive oil (for searing)

Sauce and Garnish

1/2 cup extra virgin olive oil, divided (includes the 3 tablespoons for searing, plus additional 1/2 cup minus 3 tablespoons for sauce)
6 cloves garlic, sliced
4 small anchovy fillets or 2 teaspoons anchovy paste
1/2 teaspoon hot red pepper flakes
1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
20 ounces cherry or grape tomatoes, halved
3 tablespoons capers, rinsed
3/4 cup Sicilian olives, pitted, chopped, and rinsed
3 tablespoons pine nuts
1/4 cup minced flat-leaf Italian parsley

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Instructions

Season the Tuna Steaks: Pat the tuna steaks dry with paper towels and season both sides generously with salt and pepper. This step enhances the flavor and helps achieve a nice sear.
Sear the Tuna: Heat a large nonstick pan over medium heat and add 3 tablespoons of extra virgin olive oil. When the oil is hot, add the tuna steaks and sear each side for 2-3 minutes. The outsides should be browned while the centers remain raw. Remove the steaks and tent with foil to keep warm and juicy.
Prepare the Sauce Base: In the same pan, add the remaining olive oil along with sliced garlic and anchovy fillets (or anchovy paste). Cook while stirring and breaking up the anchovies until they dissolve and the garlic turns golden and fragrant.
Add Spice and Wine: Sprinkle in the hot red pepper flakes and cook for 30 seconds. Pour in the dry white wine, increase heat to high, and reduce the alcohol content for about 1 minute.
Simmer the Sauce: Stir in the halved cherry or grape tomatoes, capers, and chopped olives. Bring to a lively simmer and allow the sauce to thicken slightly over 2-3 minutes.
Finish Cooking the Tuna: Reduce the heat to low, gently return the tuna steaks to the pan along with pine nuts. Spoon sauce over the tuna and cook to your preferred doneness: 125-130°F for medium-rare, or 145-150°F for well-done.
Finalize and Serve: Turn off the heat and stir in the minced flat-leaf Italian parsley. Taste the sauce and adjust salt and pepper as desired. Serve immediately, either on its own, with crusty bread, or over pasta.

Notes

Use fresh tuna steaks for the best flavor and texture.
Anchovies dissolve into the sauce, adding umami depth—don’t skip them or substitute unless needed.
Adjust red pepper flakes to control spiciness level.
Serve immediately to enjoy the tuna at its freshest and juiciest.
Pair with a light white wine, such as sauvignon blanc, which complements the dish well.