Seared Tuna With Olives And Capers | The Jewish Week | Food & Wine

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Seared Tuna With Olives And Capers

Seared Tuna With Olives And Capers

Serves 4-6

15 min

30 min

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Paula’s family consumes a lot of sushi, so everyone is thrilled when she has seared tuna on the menu at her house. It is the quickest main dish to prepare if you, like her children, enjoy fresh tuna pretty raw; it cooks in minutes. The olive and caper relish has strong flavors, so she often serves it on the side. Several companies certify capers for Passover, but if you cannot find them, substitute green olives.

Air Max


4 tuna steaks (6 ounces/170g each)

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

Black pepper

3 tablespoons (45ml) extra virgin olive oil

3 tablespoons chopped red onion, cut into

1/4-inch (6-mm) pieces

4 cloves garlic, chopped into 1/4-inch (6-mm) pieces

3 tablespoons capers, drained, or green olives, cut into 1/4-inch (6-mm) pieces

1/3 cup (45g) green or black olives (or a combination), cut into long slivers

1/2 teaspoon sugar

Equipment: measuring cups and spoons, cutting board, knives, large frying pan, silicone spatula


Advance prep: may be made 1 day in advance

1. Sprinkle both sides of the tuna steaks with the basil, thyme, and pepper to taste. Heat a large frying pan over high heat (do not add any oil). When the pan is hot, add the tuna steaks and cook for 1 to 1.5 minutes on each side, just long enough to sear the outside. Leave the center raw, unless you prefer tuna cooked all the way through.

2. Remove the tuna steaks to a plate. Reduce the heat to medium and add the oil. Add the red onion and garlic and cook for 2 minutes, stirring often. Add the capers, olives, sugar, and pepper to taste, and cook for 1 minute. Remove the pan from the heat.

3. Place the tuna steaks on a cutting board and slice into 1/3- to 1/2-inch-thick (8- to 12-mm) slices.Place the slices on a platter and sprinkle the caper and olive mixture on top, or serve it alongside in a small bowl.

This article has been republished with permission from  All of the recipes are courtesy of Shoyer’s book, “The New Passover Menu” (Sterling Epicure, February 2015).