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Categories:
skinless olive oil thyme salt freshly ground pepper green onions olives capers balsamic vinegar freshly ground pepper anchovy olive oil parsley
Viewed: 31 - Published at: 9 years agoIngredients
- 4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight
- 2 tablespoons olive oil
- 8 sprigs fresh thyme or 1/2 teaspoon dried
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons finely chopped green onions or scallions
- 1 tablespoon finely chopped stuffed olives
- 1 tablespoon finely chopped capers
- 2 tablespoons balsamic vinegar
- Freshly ground pepper to taste
- 1 teaspoon finely chopped anchovy fillets or anchovy paste
- 13 cup olive oil
- 2 tablespoons finely chopped parsley
Method
- Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper.
- Turn the steaks to coat well.
- Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks.
- Cook about 3 minutes.
- Turn the pieces and cook 3 minutes on the other side.
- As the tuna cooks, prepare the sauce.
- Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper.
- Beat in the anchovy and oil and stir in the parsley.
- When the steaks have cooked, transfer them to a warm serving dish.
- Spoon half the sauce over the pieces, smoothing it over all.
- Serve the remaining sauce on the side.
