Tuna Fillets with Caper Sauce

Name: Tuna Fillets with Caper Sauce
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Tuna in oil drained 8.5 oz; Caper fruits in vinegar 3 tbsp; Radishes 3.5 oz; Precooked Cannellini beans ½ cup; Extra virgin olive oil to taste; Valerian (songino) 3.3 cups; Caper fruits in vinegar 1 ½ tbsp; Extra virgin olive oil 1 ½ tbsp; Water 3 ½ tbsp

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233

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 233
Carbohydrates g 3.7
of which sugars g 2
Protein g 17.6
Fats g 16.4
of which saturated fat g 2.67
Fiber g 3.1
Cholesterol mg 39
Sodium mg 551

Difficulty: Easy
Prep time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Tuna fillets with caper sauce? Seriously good choice when you're craving something fresh and tender with a bit of flair. In Southern Italy—where seafood is basically a staple—people love combining simple yet bold flavors. And look, the tuna fillets take center stage, but you know what makes this dish unique? The zippy caper sauce drizzled right on top. You'll get a mix of moist, delicate fish paired with crunchy, slightly spicy radishes, cooled by fresh valerian leaves. Capers, often picked along the Mediterranean coast, add a tangy punch that really wakes up your taste buds without being too heavy.

Thing is, with no cooking required, this dish preserves all those fresh, clean flavors—making it a summer favorite, especially along the coast. It’s the kind of starter you'd find from Sicily to the Amalfi Coast, where simple ingredients are super celebrated.

What’s great about this tuna steak recipe? Pretty simple—it’s all about good ingredients doing their best. And listen, the caper sauce adds a twist, giving an original kick that makes everything feel special without any hassle. Some folks like to add a splash of lemon, turning it into a lemon caper sauce that pairs perfectly with the rich, melt-in-your-mouth tuna. Others stick to the classic version with just capers and quality olive oil. Either way, it’s an excellent choice for anyone who loves easy tuna recipes or wants a light but flavorful bite with plenty of Mediterranean flavors. Serve it up as an appetizer at your next gathering, or make it part of a laid-back dinner with a glass of chilled white wine. It’s simple, crisp, and captures the balance of flavors that make Italian coastal cuisine so enjoyable. No question, no need for anything fancy—this dish is all about enjoying what's fresh and in season.

INGREDIENTS

233

Calories per serving

Ingredients for the fillets: Tuna in oil 8.5 oz (340 g) - drained; Caper fruits in vinegar 3 tbsp (40 g); Radishes 3.5 oz (100 g); Precooked Cannellini beans ½ cup (130 g); Extra virgin olive oil to taste -; Valerian (songino) 3.3 cups (100 g)

for the caper sauce: Caper fruits in vinegar 1 ½ tbsp (25 g); Extra virgin olive oil 1 ½ tbsp (20 g); Water 3 ½ tbsp (50 g)

Preparation

How to prepare Tuna Fillets with Caper Sauce

To make the tuna fillets with caper sauce, start by preparing the sauce: drain the caper berries from the preserving vinegar, then remove the stem 1 and place them in a tall blender glass 2, also add the olive oil 3

the water 4, then blend everything with an immersion blender 5 until you get a smooth and homogeneous sauce that you can set aside 6.

Now take care of the radishes: wash them, remove the leaves 7, trim the base, and slice them thinly with a mandolin slicer 8. Wash and dry the lamb's lettuce leaves, then transfer them to a large bowl, also add the sliced radishes 9

The cannellini beans 10, drizzle the salad with some of the caper sauce 11 and the extra virgin olive oil 12

Mix the salad to flavor all the ingredients 13. Now take the 40 g of whole caper berries, cut them in half lengthwise 14. Everything is ready to plate. Place the salad on the serving plate and add the halved caper berries 15;

lay the drained tuna fillet from the preserving oil in the center 16, season the fish with more caper sauce 17. The tuna fillets with caper sauce are ready to be enjoyed 18.

Storage

It is preferable to consume the tuna fillets with caper sauce immediately. Freezing is not recommended.

Advice

As an alternative to pre-cooked cannellini beans, you can use 2 oz of dry beans to soak overnight and then boil in water for about 30 minutes; they should not fall apart but remain crunchy. Don't like the spicy note of radishes? Replace them with sweet cherry tomatoes, and your tuna fillets will be just as delicious!

For the translation of some texts, artificial intelligence tools may have been used.