Christina Schmidhofer
YieldsMakes 2 servingsTotal Time25 mins
AuthorElizabeth Farquhar, Portland, OR,
A friend's gift of freshly baked bread prompted Elizabeth Farquhar to come up with a saucy dish for tuna steaks; the flavorful tomato sauce is great for dipping bread into. PREP AND COOK TIME: About 25 minutes

How to Make It

Step 1
1

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.

Step 2
2

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.

Step 3
3

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.

Ingredients

 2 tuna steaks (such as albacore or yellowfin; each about 6 oz. and 1 in. thick)
  Salt and pepper
 1 tablespoon olive oil
 1 onion (8 oz.), 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

Directions

Step 1
1

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.

Step 2
2

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.

Step 3
3

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.

Tuna with Tomato-Caper Sauce