Tuna with Tomato-Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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:
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.
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.
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.
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