Mediterranean Tuna

  • Yield: 2 servings


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