Tuna Steaks with Caper-Olive Sauce



I’ve always loved fish. I grew up eating awesome fresh water fish that my dad would catch; brook trout, coho salmon, rainbow trout, perch, bluegills, even smelt. I never had ahi tuna until I was an adult and it’s become one of my absolute favorites. Where I live it’s rare that I can find ahi tuna in any kind of grocery or specialty market so I’m always thrilled when I do find it. I was able to purchase some tuna recently and found a recipe that I had clipped from a magazine and it’s what was for dinner.

2 5-6 oz tuna steaks

olive oil and salt and pepper

Lightly rub the tuna steaks with olive oil and season with salt and pepper.


For the sauce

1/2 cup olive oil

1/4 cup capers

1/4 cup pitted and sliced kalamata olives

2 T minced shallots

2 T minced fresh parsley

2 T fresh lemon juice


Mince the shallots and parsley. Slice the kalamata olives. And juice the lemon.


Heat the olive oil in a heavy skillet. Once the oil begins to shimmer add the capers, olives and shallots. Simmer 3-4 minutes over medium/low heat. Remove from the heat. Just before serving stir in the lemon juice and parsley.


Heat a heavy skillet (I used a cast iron pan) over medium high heat. Sear the tuna steaks 3 minutes per side. Remove the steaks to dinner plates and spoon the  caper-olive sauce over the tuna. Serve with a wedge of lemon.  Hopefully you will remember to put the lemon wedges on the plates…I noticed mine when we had finished eating.

I served the tuna with oven roasted cauliflower with a cheddar/fontina cheese sauce.


This was a great dinner!  I will definitely make this sauce again and think it would taste great on a salmon steak or mahi mahi.

TIP:  Be careful not to overcook your tuna. It should be seared for a few minutes on either side and should be rare or medium rare in the center. If you overcook it you should just buy a can of tuna for a lot less money because that’s what it will taste like.


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