Seared Tuna Steaks with Peperonata

This tuna steak recipe is the newest addition to our selection of delicious fish recipes. Pair the succulent fish with plum tomatoes and balsamic vinegar for a sophisticated alternative to more traditional Italian recipes.

Cooking Time

1 hour




For the peperonata, chop a red onion, 2 cloves garlic, and slice 2 red peppers.

Heat the light in colour olive oil in a frying pan, add the onion and garlic and lightly fry for 10 minutes until softened. On a medium-low heat, add the peppers and cook for a further 10 minutes.

Add a 400g can of plum tomatoes, mashing them with a fork to break them down, along with 2 teaspoons of balsamic vinegar and salt and pepper to season.

Simmer for 35 minutes until the sauce is thick.

When the peperonata is ready set aside and heat a separate griddle pan to a very high temperature.

Season the tuna steaks on each side with a little salt and pepper and a drizzle extra virgin olive oil. Massage this into the steaks.

Add to the griddle pan and fry for 1 ½ minutes on each side before removing.

Serve the tuna immediately with a slice of lemon, and the peperonata.


2 tablespoons Napolina Light in Colour Olive Oil

2 large red peppers, sliced into strips

1 large red onion, finely chopped

2 cloves garlic, finely chopped

400g can Napolina Plum Tomatoes

2 teaspoons Balsamic Vinegar

2x 150g tuna steaks

Napolina Extra Virgin Olive Oil, to drizzle

Slice of lemon to serve

Salt and black pepper

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