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Tuna steaks in caper and tomato sauce


30 minutes






1 small tuna cut in 4 steaks (about 900g in weight)
2 tbsp tomato concentrate
200g canned whole peeled tomatoes
25g salted capers, rinsed
1 onion
1 clove of garlic
1 glass of dry white wine
extra virgin olive oil, as needed
salt and pepper, to taste
handful of parsley


Peel the onion, wash and chop it. Peel the garlic, wash and dry it and cut into 2-3 pieces.

Put a little extra virgin olive oil into a large frying pan and sauté the onion and garlic until golden. Then add the tuna steaks and sear on both sides. Add the white wine and let it evaporate. Take the tuna from the pan and set the slices aside.

Chop the tomatoes and add to the garlic and onion, then add the tomato concentrate, the capers, and a sprinkling of chopped parsley. Add a ladleful of warm water and season lightly with salt and pepper.

Cover and cook gently for about twelve minutes. Then remove the garlic and add the tuna steaks again. Cook for another 10 minutes.

Pour some tomato sauce on a serving dish or individual plates, put the tuna on top, cut them into slices if you wish. Garnish with more sauce and a sprinkling of chopped parsley.

Serve immediately.

Tuna steaks in caper and tomato sauce

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