🐟 Tonno alla Siciliana (Sicilian-Style Tuna)
Tonno alla siciliana is a thick tuna steak seared quickly, then finished in a sauce of tomatoes, soft onion, green olives and capers. The fish stays meaty and moist while the sauce is bright, salty and tangy. It is served hot as a main course, often with a simple salad or grilled vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 tuna steaks, about 180 g each
- 1 onion, sliced
- 400 g tomatoes, chopped
- 40 g green olives, pitted
- 1 tbsp capers, rinsed
- 1 tbsp olive oil
- Salt, pepper, oregano and parsley
Method
- Soften the onion in the oil over medium heat for 8 minutes.
- Add the tomatoes, olives, capers and oregano and simmer for 10 minutes.
- Season the tuna and sear it in a hot pan for 1–2 minutes per side.
- Lay the tuna in the sauce and cook 2–3 minutes more, keeping it pink inside if preferred.
- Serve topped with parsley.
How to make it lighter
- Measure the oil: 1 tbsp ≈ 120 kcal.
- Use fewer olives, which add fat and salt.
- Serve with salad or vegetables to keep the plate light.
History
Tuna fishing has been central to Sicily for centuries, and island cooks pair it with tomatoes, olives and capers that grow locally. The dish is cooked across Sicily today in many family versions.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →