Mediterranean Tuna and Swordfish

We love Mediterranean (Italian, Greek, African, etc) flavors around here and have recently made several seafood dishes using them and I decided I wanted to try another as we use up our freezer fish supply.  This Mediterranean Tuna recipe comes from How to Feed A Loon and, for flavor, relies heavy on black olives but also makes use of our homegrown tomatoes plus capers and garlic.  The only real change I made was using fresh tomatoes rather than the canned ones called for in the recipe and cooking both Ahi tuna and swordfish that came from our visit to Joe Patti's Seafood back in April.  I also cooked the sauce and fish in separate pans.  For the original recipe and plenty of pics click on the above link.

Mediterranean Tuna and Swordfish – Adapted from How To Feed A Loon

Ingredients:

6 tbsp olive oil, divided

1 large yellow onion chopped

3 cloves garlic 2 minced and 1 crushed

1 cup whole tomatoes, drained and chopped, (I used fresh)

8 basil leaves fresh, roughly chopped

2 tbsp flat-leaf parsley fresh, chopped

2 tuna steaks

2 swordfish steaks

Kosher or Sea salt and freshly ground pepper

1 cup black olives pitted, left whole, or, sliced/chopped (I halved them)

4 tsp capers rinsed

Crumbled feta – added by Larry

Instructions:

In a large skillet over medium heat, warm 3 tablespoons of the olive oil.

Add the onion and saute until it begins to soften, about 3 minutes.

Add the minced garlic and saute until golden, about 2 minutes longer.

Stir in the tomatoes, basil and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in the olives and capers and keep warm while fish cooks.

Season the fish steaks on both sides with salt and pepper.

In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.

Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic.

Add the swordfish steaks to the skillet, raise the heat to medium-high, and cook, until lightly browned.

Flip the swordfish and add the tuna to the pan.

Cook a couple of minutes and flip the tuna.

Cook until the swordfish is 125F and the tuna is 100F (or your desired doneness).

Plate the fish and top with the sauce and crumbled feta.  Sorry about my picture quality.

The Verdict:

We decided to eat all of the fish we wanted so no side dishes were needed.  We all thought it was delicious but some of our other versions may have been preferred such as Puttanesca.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

8/18/21 event date