Sicilian Fresh Tuna Steaks with Sauteed Artichokes

(In Italian: Tonno Con Carciofi)

Serves: 4


1 12 oz bag of frozen baby artichoke hearts or 1 can (12.5 oz.) artichoke hearts


2 Tbsp Flying Olive Blood Orange, Lemon, Gremolata, a Single Varietal, or a Combination

4 (4 oz) tuna steaks

1 large yellow onion, thinly sliced

1 Tbsp capers packed in water, drained and rinsed well

8 oil-packed anchovy fillets, drained and rinsed well, optional

¾ cup freshly squeezed orange juice

¼ tsp freshly ground black pepper

2 Tbsp freshly chopped mint, or 1 Tbsp dried mint

Lemon wedges, if desired


Defrost the frozen artichokes. Cook according to package directions (mine were the steam-in-the-bag type).  Drain well. For canned artichokes, drain and rinse.

Heat the Flying Olive EVOO of Choice in a very large skillet over medium-high heat. Add the tuna steaks and cook 2-3 minutes per side until golden (Hint: Watch as the “done” part of the fillet creeps up the side, about ¼ of the total thickness before turning the fillets over. Repeat for the other side). Remove the tuna fillets from the pan and place them on a platter. Cover and keep warm

Add the onions, capers, and anchovies, if desired, to the skillet. Stir, and break up the anchovies with a wooden spoon. Sauté, uncovered, over medium heat until the onions begin to turn light brown and caramelize. This should take about 10-12 minutes. Add the orange juice, chicken broth, and pepper. Stir well to combine and cook, uncovered, for 3-4 minutes.

Add the artichokes and cook for 2 minutes. Add the reserved tuna fillets and cook about 1-2 minutes per side until the tuna is warm. The center of the tuna should be bright pink.

Remove the tuna from the skillet to a serving platter. Pour the sauce over the tuna, and arrange the onions over the top and the sides of the platter. Sprinkle the mint over the top of the dish. Serve with the lemon wedges.

Submitted by Barb L.