Fresh tuna stew with herbs, olives, and capers
An easy and quick recipe of fresh tuna stew with herbs.
Equipment
- 1 Large pan with the lid
- 1 Cutting board
- 1 Kitchen knife
Ingredients
- 4 tuna steaks
- 150 gr pitted black olives
- capers
- 1 can peeled tomatoes
- salt to taste
- 2 garlic cloves
- 1 medium onion
- 50 ml white wine (dry)
- parsley
- mint (fresh is ideal but dried is also fine)
- basil (fresh)
- 2 tbsp olive oil extra virgin
- black pepper (optional)
Instructions
- Soak the tuna steaks in water with lemon and a small pinch of salt for some 15 minutes
- While the tuna is soaking, chop the onion and the garlic
- After 15 minutes, take the tuna out of the water and cut into large pieces
- Add the onion, and the garlic to brown over medium heat. We want it golden but not burned, so you will need to stir often. If you are not a fan of garlic, once it's golden, you can remove it. Otherwise, you can leave it.
- Once they are of a light brown color, add the tuna and stir often for some 2 to 3 minutes over medium to high fire.
- When the tuna has slightly changed color but is still quite raw, add the wine and increase the fire until it completely evaporates.
- Once the wine is fully evaporated, lower the fire again and add the peeled tomatoes. You can add them whole and roughly smash them with the spoon in the pan.
- Add the olives and the capers roughly chopped or even whole, leave the fire at medium, put the lid, and let cook for 5 to 10 minutes until the tomato is thickened. Keep in mind that the tuna cooks fast and by now it's already lightly cooked, so check often not to overcook it.
- Near the end, when it's almost done, add the chopped parsley, a few leaves of fresh basil, and a bit of mint.