Sonoma Diet's Tuna Steak Recipe

Sicilian Tuna Steak

From Sonoma DietBring something new to the table! White wine and dried basil bring a distinctly Sicilian taste to these luscious yet low-fat tuna steaks.

START TO FINISH: 45 minutes MAKES: 4 servings

1 pound fresh or frozen tuna steaks, 1 inch thick
1 small onion, chopped
2 cloves garlic, minced (1 teaspoon minced)
1 tablespoon extra-virgin olive oil
2 pounds roma tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup pitted ripe olives
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed
1 tablespoon chopped fresh mint or 1 teaspoon dried mint, crushed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon lemon juice

1. Thaw tuna, if frozen. Cut tuna into 4 portions, if necessary. Rinse tuna; pat dry with paper towels. Set aside.
2. In a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, wine, and crushed red pepper. Bring to boil; reduce heat. Simmer, uncovered, for 7 minutes. Add olives, capers, and dried basil and mint, if using; cook for 3 minutes more.
3. Sprinkle tuna with kosher salt and black pepper. Add tuna to skillet on top of tomato mixture. Cover and cook over medium heat for 5 minutes. Uncover and cook for 10 to 15 minutes more or until tuna flakes easily when tested with a fork and is slightly pink in the center.
4. Transfer tuna pieces to 4 serving plates. Spoon tomato mixture over tuna. Sprinkle with fresh basil and mint, if using. Drizzle with lemon juice.
   
   
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