Pan-Seared Tuna Steaks with Capers and Oregano Recipe

Name: Pan-Seared Tuna Steaks with Capers and Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup capers, drained; 2 tablespoons chopped oregano; 1 small shallot, minced; 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling; Salt and freshly ground pepper; Four 6-ounce, 3/4-inch-thick tuna steaks; 4 anchovy fillets, chopped; 1 cup dry red wine; 2 tablespoons cold unsalted butter, cut into 2 pieces; 4 cups packed baby arugula

Servings: persons

1/4 cup capers, drained
2 tablespoons chopped oregano
1 small shallot, minced
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
Four 6-ounce, 3/4-inch-thick tuna steaks
4 anchovy fillets, chopped
1 cup dry red wine
2 tablespoons cold unsalted butter, cut into 2 pieces
4 cups packed baby arugula

1
In a bowl, mix the capers with the oregano, shallot and 1/2 tablespoon of the olive oil.
2
Season with salt and pepper.
3
In a skillet, heat the remaining 1 tablespoon of oil until shimmering.
4
Season the steaks with salt and pepper; add to the skillet and cook over high heat, turning once, until browned and medium-rare, about 4 minutes.
5
Transfer the steaks to a platter.
6
Add the anchovies to the skillet and cook over moderate heat, mashing with a fork until dissolved, about 1 minute.
7
Add the wine and boil until reduced by half, about 4 minutes.
8
Remove the skillet from the heat and swirl in the butter, 1 piece at a time, until blended and smooth.
9
Season the red wine sauce with salt and pepper.
10
In a medium bowl, drizzle the arugula with olive oil and season with salt.
11
Mound the arugula alongside the tuna.
12
Pour the red wine sauce around the tuna steaks, top them with the caper mixture and serve.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup capers, drained, 2 tablespoons chopped oregano, 1 small shallot, minced, 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling, and more.

Yes, Pan-Seared Tuna Steaks with Capers and Oregano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Tuna Steaks with Capers and Oregano

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