SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sicilian Tuna with Capers

Makes: 4 servings
Serving size: 1 tuna steak and 2 tablespoons tomato mixture
Prep 20 mins Marinate 30 mins Broil 8 mins
Sicilian Tuna with Capers
  • 4  fresh or frozen tuna steaks, cut 1 inch thick (about 1 pound total)
  • 2  tablespoons  red wine vinegar
  • 1  tablespoon  snipped fresh dillweed or 1 teaspoon dried dillweed
  • 2  teaspoons  olive oil
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  cayenne pepper
  • 1/2  cup  chopped tomato
  • 1  tablespoon  capers, drained
  • 1  tablespoon  chopped pitted ripe olives
  • 1  clove garlic, minced

1. Preheat broiler. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For marinade, in a shallow dish combine vinegar, dillweed, oil, salt, and half of the cayenne pepper. Add fish to marinade in dish, turning to coat. Cover and marinate in the refrigerator for 15 minutes.

2. Meanwhile in a small bowl stir together tomato, drained capers, olives, garlic, and the remaining cayenne pepper.

3. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn fish and brush with all of the reserved marinade. Broil for 4 to 8 minutes more or until fish begins to flake when tested with a fork. Serve tuna topped with tomato mixture.

From the Test KitchenLUNCH:
  • Shred any remaining tuna with two forks on a cutting board. Toss with a little light mayonnaise, chopped onion, chopped celery, and pickle relish for a quick and easy tuna salad. Eat with whole grain crackers.
Nutrition Facts (Sicilian Tuna with Capers)
  • Servings Per Recipe 4,
  • cal. (kcal) 151,
  • Fat, total (g) 4,
  • chol. (mg) 51,
  • carb. (g) 1,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 1,
  • pro. (g) 27,
  • vit. A (IU) 292,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 271,
  • Potassium (mg) 566,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe