This Spanish tuna sauté with olives, garlic & lemon is seriously one of the best dishes ever. Loaded with a bounty of Mediterranean flavors, above & beyond easy to make and comes together in 20 minutes. The perfect dish for a busy weeknight or relaxed weekend lunch.
To make this tasty Spanish tuna sauté, I used very basic Mediterranean staples, such as: Olives, capers, garlic, lemon and olive oil. However, when you combine all these ingredients together, you get an incredible explosion of flavors. BTW, this dish is naturally gluten free + low carb 🙂 .
The tuna steaks I used for this recipe I bought fresh. If you prefer, you can buy them frozen and just thaw them out before you begin. Either way, make sure to pat the tuna steaks down with paper towels. This removes any excess liquid from the fish, to give it a beautiful texture and flavor.
TIPS & TRICKS to make this recipe: The technique used to make this recipe is called sautéing. You basically heat the pan with a medium-high heat with no fat for about 4 minutes. Then you add in just a little olive oil and the tuna. This preserves the natural texture & flavor of the tuna and makes it a healthier way to cook tuna.
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Watch the Video Below on How to Make this SPANISH TUNA SAUTÉ With Olives, Garlic & Lemon
SPANISH TUNA SAUTÉ With Olives, Garlic & Lemon
- 2 tbsp extra virgin olive oil
- 2 fresh tuna steaks
- 4 cloves garlic
- 12 green Spanish olives
- 12 black Spanish olives
- 2 tbsp capers
- 8 cherry tomatoes
- 1 tbsp fresh lemon juice
- 1 tsp dried thyme
- handful fresh parsley
- sea salt
- freshly cracked black pepper
Thinly slice 4 cloves of garlic, finely chop a generous handful of fresh parsley and cut 2 fresh tuna steaks into 1-inch cubes, season the pieces of tuna with sea salt & black pepper
Heat a large fry pan with a medium-high heat, after 4 minutes add in a generous tbsp of extra virgin olive oil and swirl the olive oil to coat the entire surface of the pan, add in the pieces of tuna and cook for 90 seconds, mixing them occasionally, then remove from the pan and set aside
Using the same pan with the same heat, add in the sliced garlics and mix with the olive oil, 20 seconds later add in 12 green & 12 black Spanish olives, 2 tbsp capers, 8 cherry tomatoes, squeeze in 1 tbsp of fresh lemon juice and season with freshly cracked black pepper, mix it all together, 30 seconds later add the tuna back into the pan, 1 tsp dried thyme and a generous tablespoon of freshly chopped parsley, quickly mix it all together and transfer to a serving dish, enjoy!
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