Sicilian Style Tuna Steak


Growing up one of my good friends was Sicilian.  Some Sundays I would have the privilege of joining her family for Sunday dinner.  The food was amazing and I just loved the warmth and kindness of this family taking me in as their own.  The first time I had grilled Swordfish, it was made Sicilian style, was grilled with lemon dressing, served with a topping of olives, capers, cherry tomatoes, and green beans along with this glorious Swordfish steak.  I loved this dish.  It was so light and so delicious, it was heaven!

As I began to delve into cooking I created my own version based on that dish.  I made some variations to it, using tuna steak because I just adore tuna, and incorporating an egg as I use to enjoy the way my friend’s Grandmother used cooked hardboiled eggs in their Sunday gravy.  My family is Neapolitan and did not have anything like that, but I loved the way the hard boiled eggs made a nice addition to the Sunday gravy of meatballs, sausage, and bracciale,  In my version, I like to use a soft slightly runny egg over this.  To me it adds just a wonderful, elegant touch to this dish.

I hope you give this one a try.  It is one of those meals that is so unassuming, you have all of these different components that just seem to play off each other perfectly.  I just adore this dish and it is so healthy!  Let me know what you think!  I look forward to hearing from you!


Susan xoxo

Sicilian Tuna Steak

  • Servings: 2
  • Difficulty: easy
  • Print

My take on a Sicilian dish, that's quick, easy, and oh so satisfying!

IMG_6213 (2)

Sicilian Style Tuna Steak






  • 2 Yellow fin Tuna Steaks
  • 1 cups of French style frozen green beans
  • 2 cups of cherry tomatoes
  • 1 cup of chopped Kalamata olives
  • 1/2 cup of pitted sliced black olives
  • 2 chopped roasted red peppers
  • 2 cloves of chopped garlic
  • 2 tbsp. of capers (no need to drain)
  • 1 1/2 tsp. each of basil, and Italian Seasoning
  • 1 small onion finely diced
  • two eggs cracked in ramekins
  • 2 red potatoes diced
  • lemon vinaigrette (recipe below)
  • Kosher salt and cracked black pepper to taste


  1. In a large frying pan over medium high heat, add 1 tbsp. of EVOO, add in potatoes and let get a bit crispy, about 5 minutes, remove to plate.  Add in onion and garlic, saute about three minutes, add in tomatoes, and olives, spices. Season with salt and pepper.  Let simmer about 10 minutes.
  2. Season tuna steaks with salt and pepper.  Set aside.
  3. Add in string beans , let cook about 3 minutes.  Add back in potatoes, add capers.  Mix well.  Place tuna steak on top of tomato and olive mixture.  Drizzle with some of the vinaigrette.  Place ramekins in frying pan.  Turn up heat to medium high.  Place lid on and let cook about 5 minutes.  Check eggs and tuna if needed cook about 5 more min.  Remove from heat and leave lid on for about 3 min.  Remove tuna to plate with one ramekins, spoon on more vinaigrette , spoon caper, olive tomato mixture over the fish.  Serve immediately.  Devour!

For the vinaigrette

  • Juice of one lemon
  • 1 tbsp. of Dijon mustard
  • EVOO to make an emulsion
  • Kosher salt and cracked black pepper to taste


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