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Sicilian style fresh tuna with a sweet & sour sauce


  • Heat a layer of oil in a heavy-bottomed pan and just seal the seasoned tuna on both sides. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion and garlic until tender, but not coloured, stirring now and then.
  • Then add the pine nuts, olives, capers, raisins, tomatoes, parsley and basil. Mix well and briefly cook.
  • Pour in ½ cup stock, briefly cook to heat and then place the fish on top. Cover, turn the heat down and gently simmer for about 4 mins, adding more stock if drying out. Taste the sauce for seasoning.
  • Serve the tuna on a bed of the sauce with a little extra virgin olive oil sprinkled over the top.



  • olive oil
  • 4 x 180 gm tuna steaks
  • sea salt & freshly ground pepper
  • 1 large onion, finely sliced
  • 2 plump garlic cloves, crushed
  • 2 heaped tbsp pine nuts
  • 2 heaped tbsp chopped green pitted olives
  • 2 heaped tbsp rinsed capers
  • 2 heaped tbsp raisins
  • 1 punnet cherry tomatoes, quartered & then halved crossways
  • 2 heaped tbsp chopped Italian (flat leaf) parsley
  • 2 heaped tbsp chopped fresh basil
  • ½-1 cup chicken, fish or vegie stock
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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