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Tuna with Olives and Capers

Source: Heritage of Italian Cooking
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
At one time tuna, because of its strong, distinctive taste, was cooked with a variety of spices, raisins, pine nuts, and even honey and sugar. Nowadays these strong flavors are replaced by lighter tastes - capers or olives, for example, giving a more Mediterranean flavor.
1/4 cup extra virgin olive oil
6 fresh tuna steaks, about 6 oz each
1 tablespoon chopped fresh basil
1 tablespoon capers, drained
3 oz green olives, pitted and sliced
1 lb ripe tomatoes, peeled and chopped
1/4 cup dry bread crumbs
Pinch of dried oregano
salt and freshly ground pepper
Tuna with Olives and Capers Recipe at
Heat the oil in a deep skillet. Add the tuna steaks and brown for a few minutes in the hot oil. Scatter on the basil, capers, olives, tomatoes, breadcrumbs, oregano, some salt, and a good quantity of ground pepper. Continue cooking for another 10 minutes, then serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 381
Fat. Total: 20g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 507mg
% Cal. from Fat: 47%
Cholesterol: 65mg
Protein: 41g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joann Reviewed: 04/19/2011
I LOVE savoury dishes and this is an excellent one! Substituted Mahi Mahi for the Tuna and only cooked two pieces of fish. Used all the capers, olives, tomatoes, etc that the recipe called for and spooned it over the fish and our rice. Hubby realy liked this and asked when I was going to make it again.
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