Mediterranean Tuna

  • Yield 2 servings

Perfectly grilled tuna served with delicious sauted vegetables


2 -- (6- to 8-ounce) tuna steaks, 1 1/2-inch thick
-- Olive oil
-- Salt and pepper to taste
1 tablespoon finely chopped yellow onion
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green bell pepper
1 tablespoon sliced black olives
1 tablespoon sliced green olives
1 tablespoon finely chopped Roma tomato
1 tablespoon chopped garlic
2 tablespoons white wine
1 tablespoon lemon juice
pinch oregano
pinch salt
3 tablespoons unsalted butter, chopped


  1. Coat the steaks with olive oil and season with salt and pepper to taste.  Grill on a gas grill for 3 to 4 minutes per side for medium.  Remove the steaks to a platter and cover to keep warm.
  2. Saute the onion and bell peppers in olive oil in a skillet for 1 minute.  Stir in the olives, tomato and garlic and saute for 30 seconds.  Add the wine, lemon juice, oregano and a pinch of salt and cook until the mixture is reduced by half.  Add the butter gradually and cook until incorporated, swirling the pan frequently.  Arrange each steak on a serving plate and top evenly with the sauteed vegetable mixture.

Recipe by Buzz Valadao, Ryan's Catch.  Recipe reprinted with permission from Energy Services of Pensacola’s Fiesta Seafood Cookbook: A Taste of Pensacola (Energy Services of Pensacola, Florida, 2009).




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