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Tuna Steaks with Livornese Sauce


Grilled tuna steaks with a tasty sauce of tomatoes, olives and capers.

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  • Livornese Sauce:
  • 4 tuna steaks about 1 1/2 inches thick
  • 1 T olive oil
  • Salt
  • Pepper
  • 1/3 olive oil
  • 1/4 c drained capers
  • 1/4 c pitted Kalamata olives
  • 1/4 c coarsely chopped parsley
  • 2 garlic cloves, thinly sliced
  • 2 medium red ripe tomatoes, peeled, seeded and cut into 1/4 diced pieces
  • Few drops of lemon juice



Step 1

Brush the grill grate with olive oil. Brush the tuna steaks with 1 T olive oil. Too much oil will make the fish taste sooty. Arrange the fish steaks on the grill and 2 to 3 minutes for rare or longer for well done tuna. Remove from grill and top with sauce.

Heat the oil in a skillet over high heat. Add the capers, olives, parsley and garlic and cook until capers are crisp and garlic is beginning to brown about 3 minutes. Add the tomato and lemon juice and let boil until richly flavored about 1 minute. Serve immediately on tuna.


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