This recipe has a wonderful flavor. I used three times the garlic that I suggested here (hubby paid the price sleeping nest to my snoring self.) This was a very easy dish to make, although I will tell you it is also pretty easy to over cook the fish if you don’t remove it from the pan right after it is done and plate it. (oops). I served this with the roasted veggies found here, which are really a treat, our kids can’t get enough of them. Continue reading for recipe.
You will need:
- 8 tablespoons
- Extra Virgin Olive Oil (EVOO)
- 1 Lemon 1 1/2 cups Onion, chopped
- 3 Garlic Cloves, minced
- 1 lb Plum tomatoes, chopped
- 1 cup Basil Leaves
- 1 1/2 tablespoons Capers, drained
- Salt + Pepper
- 4 (5oz-6oz) Ahi Tuna Steaks
Place steaks on a plate and squeeze lemon juice over the top and let sit. Heat 4 tablespoons of EVOO in a heavy skillet over medium heat. Add onions sauté until tender. Add garlic and sauté until golden about 3 minutes.
Stir in tomatoes, basil and capers, simmer uncovered stirring occasionally until it thickens about 12 minutes.
While the mixture is simmering heat the remaining EVOO in another heavy skillet over medium heat. Add Salt and pepper to steaks to taste. Cook fish 3 minutes each side. Pour in tomato mix and let simmer 4 minutes until opaque in the middle. As soon as the fish is cooked remove from heat right away and plate. Serve with tomato caper sauce on top. Enjoy!!
** I over cooked the fish last time I made this, oops so really watch the steaks!