A colorful mixture of yellow and red bell peppers, red onion, tomatoes and olives is a quick and flavorful topping for simple tuna steaks.

Lucia Watson
Source: EatingWell Magazine, March/April 1991


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Heat 2 teaspoons oil in a wide saucepan over medium heat. Add peppers, onions and garlic and saute until softened, 2 to 3 minutes. Add tomatoes, fish stock (or water) and wine and bring to a boil. Cook, uncovered, over high heat until thickened, about 10 minutes, stirring frequently. Stir in olives and rosemary and season with salt and pepper.

  • Meanwhile, brush both sides of the tuna steaks with remaining 1 teaspoon oil and season both sides lightly with salt and pepper. Heat an ovenproof, nonstick skillet over medium-high heat until almost very hot. Sear the tuna until lightly browned, 1 to 2 minutes per side. Place the pan in the oven and bake until the fish is opaque, about 10 minutes. Place the tuna on individual plates and spoon the tomato mixture on top.


Tip: To peel & seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.

Nutrition Facts

213 calories; protein 29.6g; carbohydrates 10.3g; dietary fiber 2.2g; sugars 4.5g; fat 5g; saturated fat 0.8g; cholesterol 44.4mg; vitamin a iu 2524IU; vitamin c 150.7mg; folate 34mcg; calcium 27.9mg; iron 1.5mg; magnesium 59.8mg; potassium 869.2mg; sodium 270.2mg; thiamin 0.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Flavorful and delicious! I love this recipe! I served it over whole wheat egg noodles which was nice but I think it would taste even better served over couscous. If you like your tuna rare don't keep it in the oven for the full 10 minutes. The vegetable tomato mix really complemented the tuna nicely. I will definitely make this recipe again! Read More
Rating: 2 stars
Maybe my tomatoes were too big and overwhelmed the sauce but I could not taste the wine garlic rosemary or olives. Given that the steaks were only lightly salted the whole dish was flavorless and I will not be making it again. I will also stick with filets which have no bones no skin and no waste. Read More