Pan-Seared Tuna Steaks with Marinara Sauce
Fresh tuna is very versatile and a good choice for those who do not particularly care for other seafood. Just remember to never overcook it or it will be dry and tasteless. This recipe is a quick, easy, healthy and delicious main dish for a busy weeknight or casual entertaining.
- 2 tablespoons olive oil, divided
- 1/4 cup chopped onions
- 1/4 cup chopped green bell peppers
- 2 large garlic cloves, minced
- 1/4 cup dry red wine
- 2 cans (15 ounces each) whole tomatoes, lightly crushed, with juices
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley leaves
- Salt and pepper to taste
- 4 tuna steaks, about 6 ounces each
- 1 tablespoon each chopped fresh basil and parsley
- Freshly grated Parmesan cheese (optional)
Heat a small saucepan or skillet over medium-high heat. Add 1 tablespoon of the olive oil. Add the onions and green peppers and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the wine, tomatoes, marjoram, dried basil, dried parsley, salt and pepper. Simmer, uncovered, until the tomatoes have broken down and the sauce has thickened slightly. Remove from heat.
Meanwhile, heat a large skillet over high heat. Add the remaining 1 tablespoon of oil. Season the tuna on both sides with salt and pepper. Sear until nicely browned, about 2 minutes per side. Reduce heat to medium-low; add the sauce to the pan and let simmer about 2 minutes or until tuna reaches the desired doneness. Garnish with the fresh herbs. Serve immediately, placing some sauce on the serving plate and the tuna on top. Pass the Parmesan cheese separately.