Sicilian-style Grilled Tuna Steaks

Kimberly Killebrew

Enjoy the flavors of Sicily with these delicious grilled tuna steaks!

4.89 from 18 votes

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 374 kcal

4 tuna steaks ,about 6 ounces each and 1 inch thick (swordfish makes a great substitute)
Extra virgin olive oil for brushing
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 cloves garlic minced
1 cup diced fresh tomatoes
1 cup dry white wine
2/3 cup sliced firm green olives (I used Lindsay Sicilian-style Olives)
1/4 cup capers ,drained (I used Lindsay)
1 1/2 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil.
Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and cook for another couple of minutes. Add the wine and bring to a rapid boil for two minutes. Add all remaining ingredients except for the parsley and simmer uncovered for 5 minutes. Stir in the parsley and remove from heat.
Sear the tuna steaks over high, direct heat for 1-2 minutes on each side. (For the best texture and to prevent becoming dried out tuna should be rare to medium rare on the inside.)
Serve the tuna steaks immediately topped with the sauce.

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