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+ servings

Pan-Seared Tuna Steaks with Spanish Olives & Herbs

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -2 tbsp extra virgin Spanish olive oil
  • -2 tuna steaks
  • -2 cloves garlic
  • -1 small onion
  • -1/2 tsp dried thyme
  • -1 sprig fresh rosemary
  • -1/2 cup white wine
  • -1/2 cup green Spanish olives
  • -1 lemon
  • -fresh parsley
  • -sea salt
  • -black pepper


  1. Drizzle a kiss of extra virgin Spanish olive oil and some fresh lemon juice on 2 tuna steaks and rub it all over the steaks, then season with sea salt and freshly cracked black pepper on both sides, thinly slice 2 cloves of garlic, finely dice 1 small onion and reserve 1/2 a cup of green Spanish olives that have been gently cracked open
  2. Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the olive oil add the tuna steaks into the pan and sear for 2 minutes per side, after a total cooking time of 4 minutes remove the tuna steaks from the pan and set aside
  3. Using the same pan with the same heat add the sliced garlic and diced onions and mix with the oil, make sure to scrape everything that was left over from the tuna, about 1 minute later season with sea salt, freshly cracked black pepper and 1/2 teaspoon of dried thyme and mix everything together, then add 1/2 cup of white wine and a sprig of fresh rosemary, 2 minutes after adding the wine and it has reduced in half add the tuna steaks back into the pan along with the 1/2 cup of Spanish olives and lower the fire to a low heat, simmer between 4 to 5 minutes
  4. Serve directly from the pan, garnish with fresh lemon slices and freshly chopped parsley
  5. Enjoy!

Recipe Notes

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