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RECIPE

Pan-Seared Tuna Steaks with Capers and Oregano

Meaty tuna steaks are quickly seared to a tender medium-rare and finished with a rich red wine and anchovy pan sauce. A fresh topping of capers, oregano, and shallot adds brightness, while peppery baby arugula keeps the dish balanced and fresh.

30 minutes Total Time
SERVES 4 People
Easy Difficulty
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Pan-Seared Tuna Steaks with Capers and Oregano

Ingredients

  • ¼ cup capers, drained
  • 3 tablespoons fresh oregano, finely chopped
  • 1 small shallot, minced
  • 1½ tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 4 (6-ounce) tuna steaks, about ¾-inch thick
  • 4 anchovy fillets, finely chopped
  • 1 cup dry red wine
  • 2 tablespoons cold unsalted butter, cut into 2 pieces
  • 4 cups packed baby arugula
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How to Make It

  1. In a small bowl, combine the capers, oregano, shallot, and ½ tablespoon olive oil. Season with salt and freshly ground black pepper and set aside.
  2. Heat the remaining 1 tablespoon olive oil in a large skillet over high heat. Pat the tuna steaks dry and season both sides with salt and pepper. Add the steaks to the hot skillet and sear for about 2–3 minutes per side, turning once, until deeply browned on the outside and medium-rare in the center. Transfer the tuna to a serving platter and let rest.
  3. Add the anchovies to the same skillet and cook over moderate heat, mashing them with a fork until they dissolve into the pan juices.
  4. Add the red wine and bring to a boil. Cook until the wine is reduced by about half, scraping up any browned bits from the bottom of the skillet.
  5. Remove the skillet from the heat. Add the cold butter one piece at a time, swirling the pan until each piece is incorporated and the sauce is smooth. Season with salt and freshly ground black pepper.
  6. Place the arugula in a medium bowl. Drizzle lightly with olive oil and season with salt. Toss gently and mound the arugula alongside the tuna.
  7. Pour the warm red wine sauce around the tuna steaks. Spoon the caper and oregano mixture over the steaks and serve immediately.

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