Tomato Caper Tuna
By: Sheri Wetherell
Published: July 9, 2008

You've had a long hard day, haven't you? You're hungry, you've worked your tail off, and the last thing you want to do is slave over dinner. I know the feeling. It's days like this when all I want to do is veg out in front of the evening news with a nice glass of wine. Where is that house boy when you need him? Here's a dinner for you that's so easy it's just silly. Hopefully you already have that bottle of white wine open. If you can also muster up the strength to open a can of tomatoes, crack open a jar of capers and quickly sear some fish, then a great meal is minutes away. And, your family will think you really outdid yourself. No need to be a hero and admit you just whipped it up. Some things are just better left unsaid <wink>.  Tomato Caper Tuna We always have a few fillets of fish, such as albacore loin, in our freezer. Although just about any type of fish would be wonderful in this dish. There's no need to measure, this is what I love about one-pot cooking. Slice fish into 1/4" medallions. Heat a bit of olive oil in a pan on medium-high and quickly sear both sides of the medallions (about 1 minute or less on each side). Toss in a can of chopped stewed tomatoes and pour in about 1/2 cup of the white wine you have open (then do it Julia-style and take a little swig of that wine yourself - again, it's been a long day!). Add a couple of tablespoons of capers and stir. Simmer a couple of minutes until the alcohol in the wine burns off. Remove from heat and top with the zest of one lemon. Great with rice and a nice green salad. Now wasn't that easy!

Comments:
MERLE
July 10, 2008

great recipe!  good luck.
Melanie D.

Thanks for this great this recipe. I never thought it's an easy one because the picture tells otherwise. 
love it!