Tuna with Olives and Capers
- Active Time 20m
- Total Time 20m
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 ounces green olives, pitted and sliced
- 1 pound ripe tomatoes, peeled and chopped
- 1/4 cup dry bread crumbs
- Pinch of dried oregano
- Salt and freshly ground pepper
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.
nutrition information per serving
381 calories; 20g total fat; 65mg cholesterol; 507mg sodium; 7g carbohydrates; 1g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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