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Fresh tuna steaks baked with Mediterranean herbs, capers, black olives, and a splash of white wine make for an elegant and effortless Italian dinner. Unlike canned tuna, fresh tonno has a firm, meaty texture that responds well to the oven's dry heat, forming a golden crust while staying moist inside. Rosemary, thyme, and garlic create an aromatic base, while capers and olives add a briny, savory depth that complements the richness of the fish. A squeeze of fresh lemon at the table brightens every bite of this quintessentially Mediterranean preparation.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
290 kcal
For 4 serving(s)
Per serving
Preheat the oven to 200°C (390°F). Pat the tuna steaks dry and season on both sides with salt and black pepper.
Place the tuna steaks in a single layer in a lightly oiled baking dish. Scatter the garlic cloves, rosemary, and thyme sprigs around the fish.
Distribute the capers and black olives over the tuna. Squeeze the lemon over everything and drizzle generously with olive oil.
Pour the dry white wine into the bottom of the baking dish to keep the fish moist during baking.
Bake for 15-20 minutes, depending on the thickness of the steaks, until the tuna is just cooked through - it should still be slightly pink in the center for best texture.
Serve immediately with the pan juices spooned over, accompanied by roasted potatoes or a simple green salad.
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