Tuna Steak Royale

Servings 4 servings


  • 2 lbs tuna steaks
  • 1 tsp salt
  • freshly ground pepper
  • 1/4 tsp paprika
  • 1/2 cup chopped olives
  • pinch of nutmeg
  • 1/2 cup chopped parsley for garnish
  • butter for pan frying


  • Rinse and wipe off steaks, cut out bloodline, combine dry spices and cover both sides with the mixture. Using a heavy skillet, pan fry the steaks in butter about 5 minutes each side, remove to warm serving tray. Add the olives to the skillet and saute a minute or so in the juices, then pour over the steak. Garnish with chopped parsley and serve.


Vintage Harbor Fish Market recipe, circa 1980
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