This recipe is part of theEpicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Ingredients
Makes 4 servings
Step 1
1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
Step 2
2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
Step 3
3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
Step 4
4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.
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Reviews (12)
Back to TopOMG! This is delicious! I made it as written (skipped peeling the tomatoes-no problem) and we all raved about it. Served it with buttered egg noodles. The sauce was equally good on the noodles. We decided that you could skip the tuna! The raisins absolutely make the dish. To the reviewer that doesn't like to mix sweet and savory, give this recipe a try with the raisins and then see what you think. We've traveled all throughout Sicily, and this recipe captures the flavors of the region beautifully. This one is a keeper!!
olgiescuba
Venice, Fl. and Lake Placid, NY
5/16/2020
Great recipe. The fish stock I used was made from whiting heads (we keep pints of it in the freezer). In addition to vine tomatoes, I incorporated some grape tomatoes as well, sliced in half lengthwise. I also used both golden raisins and black raisins, mainly for aesthetics. As for olives, I used both green and kalamata, for both flavor and aesthetics. Rather than add all the ingredients in step 2 at the same time, I held back a couple minutes before adding the tomatoes, waiting until the garlic, capers, olives, and raisins were heated through first, so as not to overcook the tomatoes. I also added a pound of fresh chopped sea clams to the pan at the very end of the cooking process, and served the sauce over linguini fini, tuna on the side in the same plate. And since it was Cinco de Mayo, I added some dried crushed arbol chili peppers. Really good!
raycapodanno
Brooklyn, New York
5/6/2019
This was easy, beautiful and delicious. One minor change was I added a single anchovy to the vegetables just before adding about 1/2 cup of water to finish the sauce. I admit that I am stretching my fork rating a bit. I cooked as instructed and am not a huge fan of tuna cooked through. Next time I'll get a nicer piece of fish (I used Whole Foods frozen yellowfin steaks) and cook a little less. I know I'd love this with halibut or other fish that's less chewy.
gwynnek
DC
5/1/2017
This is one of the best tuna recipes I've ever made. i didn't have fish stock but successfully used chicken stock. Fantastic and quick and easy to make.
eventing
Palm Beach, FL
3/7/2017
Great and easy recipe. Made it already again. When I don't have fish stock, I am replacing it with white wine.
Romania
11/14/2016
I made this as written and my husband and I gobbled it up! It took me some time to prepare/chop everything, but cooking it was quick and easy.
nmkramer12
California
1/8/2015
This was quick and easy and all the ingredients were in my pantry. I enjoyed the sweet and salty together, great combination of flavors!
debilytle
Horseheads, NY
11/30/2013
Absolutely one of the best tuna recipes I ever made. Easy and yummy!! No changes to this recipe are needed.
njscuba
3/17/2013
Loved it! The capers, pine nuts and fresh herbs added wonderful little notes to every bite. I used what I had on hand so substituted shallot for onion, canned diced tomato, just a sprinkle of currants instead of 1/4 cup of raisins, and no olives. I'm sure the olives would be great too so I definitely plan to make it again. I served it with rappini -- any bitter green complements the slightly sweet tomato sauce.
dashmore
alameda, ca
11/11/2012
This was fantastic, even though I didn't have capers or pine nuts or the fresh herbs--and my tuna was a few days old! Loved how fast it was. I used a yellow heirloom tomato and some red grape tomatoes. I can't wait to try it with capers and fresh tuna. YUM.
misscaste
NYC
10/2/2012
I did this a tad bit different, I eliminated the raisins because I don't like sweet stuff in my savory foods. So I sauteed a minced shallot then added everything else, I added a 1/4 cup white wine let it reduce, I used a can of diced Roma tomatoes with juice and let it cook down. Much better... :-)
srd
South Africa
9/27/2012
I never had thought Tuna can be so tasty when mixed with tomatoes. It's a surprise really.
AlaaDema
9/24/2012
