Tick the ingredients you need to add your shopping list.
- Heat half a tablespoon of olive oil in a large pan over a medium heat. Cook the onions for 5-6 minutes until tender. Add the garlic and cook for a further minute.
- Stir in the tomatoes, basil and capers. Simmer, uncovered, for 15 minutes, stirring occasionally.
- Meanwhile, heat the remaining tablespoon of oil in a heavy pan over a medium heat. Season the tuna steak with salt and pepper. Add the tuna to the pan and cook for about 1½ minutes per side until it is light brown at the edges but still pink in the centre.
- Pour in the tomato mixture and simmer for 3-4 minutes longer. Serve immediately with crusty bread for dipping.
Per serving: 547kcals, 32.1g fat (5.8g saturated), 12g carbs, 5.6g sugars, 53.2g protein, 3.3g fibre, 0.377g sodium
It’s best to leave tuna steaks a little pink in the centre so that they stay juicy.
If tuna steaks are your favourite, why not try this recipe for Caribbean tuna steaks with mango salsa…
Popular in Fish & seafood
Pistachio crumbed salmon