Tuna with Tomato-Caper Sauce

Tuna with Tomato-Caper Sauce
Photo by Christina Schmidhofer


  • 1 teaspoon dried oregano
  • 1 can (14 1/2 oz.) crushed tomatoes in purée
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3 tablespoons balsamic vinegar
  • ½ cup dry red wine
  • 2 tuna steaks (such as albacore or yellowfin; each about 6 oz. and 1 in. thick)
  • + 2 more ingredients
    • 1 tablespoon drained capers
    • 1 onion (8 oz.), peeled, halved lengthwise, and thinly sliced

1. Rinse tuna steaks and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add onion and stir frequently until limp, about 5 minutes.

2. Push onion to side of pan and add tuna steaks. Cook, turning once, ...

View full recipe at My Recipes


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