Tuna with confit tomatoes and olives
Pan-fried tuna steaks with confit tomatoes, capers and olives.
Active time18 min
Cooking12 min
Total22 min
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Ingredients
- 4 escalopes tuna steaks
- 30 g capers (drained weight)
- 30 ml olive oil
- 80 g pitted black olives
- 150 g confit tomatoes (drained weight)
Preparation
Drain the tomatoes, capers and olives. Cut the tomatoes into strips. Pat the tuna steaks dry.
4 escalopes tuna steaks30 g capers (drained weight)80 g pitted black olives150 g confit tomatoes (drained weight)- colander
- knife
Heat the oil in a frying pan and cook the tuna for 3 to 4 minutes on each side, depending on its thickness, until cooked to your liking; cook for longer for a fully cooked centre. Set aside on a plate.
30 ml olive oil- frying pan
Put the tomatoes, capers and olives in the same frying pan and heat through for 3 minutes. Spoon over the tuna and serve immediately.
- frying pan
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration