Mediterranean Tuna



Mediterranean tuna is a mouthwatering tuna recipe made with a little red pepper to spice things up a bit. I never get tired of tuna or run out of ways to enjoy it. This tonno fresco or fresh tuna dish is great for lunch or dinner.

Served on a bed of fresh arugula, spinach, fennel and tomatoes, this recipe is great warm or cold. I have a few tuna dishes I will share with you at a later time, but right now this recipe is delicious if you like a little heat with your fish. I like it served with the mixed greens, but if you choose, you can serve it on a bed of thin pasta tossed with a little oil and sautéed garlic.

A great idea may be to serve it cold with the greens for lunch or serve it warm with pasta for dinner. Either way I hope you enjoy this Mediterranean tuna recipe as much as I do.



  • 4 fresh tuna steaks, 3/4 inch thick
  • 2 cloves of garlic chopped
  • 2 Tbls of capers
  • 1 shallots finely chopped
  • 2 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 4 Tbls of fresh lemon juice
  • 1/2 cup of white wine
  • 1/4 tsp of salt
  • 1 Tbls of red pepper flakes


  • Heat a heavy skillet with a griddle.
  • Add oil and butter.
  • Season tuna with salt
  • Saute tuna steaks about 2 minutes on each side.
  • Remove tuna from skillet and set aside.
  • Saute garlic, capers, red paper flakes and shallots for about 2 minutes.
  • Add white wine and lemon juice and simmer for 2 minutes.
  • Return tuna to the skillet for 2 more minutes.
  • Plate salad, top with tuna and spoon over the sauce.


  • 1 cup of chopped arugula
  • 1 cup of baby spinach
  • 1 fennel bulb sliced
  • 8 small cherry tomatoes

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