Tuscan Tuna

We love ahi tuna and eat it fairly often.  Not long ago, I bought these deliciously HUGE ahi tuna steaks, that were about 2″ thick.  The best way to eat them is seared on the outside and very pink on the inside.  I did sear my tuna steak, then topped it with a simple Tuscan style to finish it off.

What is Tuscan style cooking?  It is simple style of cooking that focuses on the freshness of the ingredients used.  Things are cooked in olive oil, not butter (which I do all the time anyway) and served with light, simple sauces.  There are a lot of simple and fresh vegetables and/or fruits used, simple Italian herbs and often a lot of beans and/or legumes as well.  It is just pure, simple goodness served fresh on a plate.



Tuscan Tuna


1-2 lbs thick ahi tuna steaks

lemon pepper

black pepper

olive oil

3 cups fresh spinach, stems removed

1/2 onion, chopped fine

2 cups mushrooms, sliced

1 TBSP garlic

3 tomatoes, diced medium

1 cup chicken broth

2 TBSP lemon juice

1 tsp thyme

1 tsp marjoram

1 tsp basil

1 tsp oregano

1 can cannellini beans, drained

salt & pepper to taste


Generously season the ahi tuna on both sides with lemon pepper, black pepper and olive oil and let rest for a while before cooking.  Then sear it in a HOT skillet with hot olive oil.  I seared mine for about 2 minutes per side, but the time will vary depending on the thickness of the tuna steaks.


While the tuna is cooking, start cooking the vegetables in a separate pan.  Start with cooking the onions, garlic and mushrooms in olive oil.  Cook for about 2-3 minutes, or until the onions are translucent.


Then add the spinach, seasonings, tomatoes and chicken broth.  Cook at a medium heat for about 5-7 minutes, stirring frequently.


When the spinach is cooked, add the beans and the lemon juice.  Mix everything together well and continue to cook for about 2 more minutes.




I placed the tuna in the sauce just long enough to coat it and flavor it.


I had some leftover brown rice from my chicken in garlic-wine sauce Chicken in Garlic-Wine Sauce that I used for this dish as well.  I served it all with a bold, fruity syrah and and my California fiesta bread. California Fiesta Bread.  Since ahi tuna is the “red meat” of fish,  I served it with a red wine rather than a white wine, like I normally do with fish.  This dish is simple to make but very tasty.  It is filled with fresh vegetables and plenty of fresh, simple goodness.


Stay safe and stay well Everyone.  ‘Til next time.



Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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