This recipe uses tuna steaks, which grilled correctly all very similar to a nice medium rare steak. The steak is then finished off with a tomato, olive and capers sauce that will have you licking the plate (as long as no one is watching).
Sicilian tonno alla Ghiotta is very similar to a Pescado Veracruzano aka fish Veracruz style which you can find on our site by clicking her Black Bass Veracruze Style. Enjoy this recipe which courtesy of Epicurious.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 4 (5- to 6-ounce) tuna steaks
- Salt and freshly ground black pepper
- 1 large onion, sliced (about 1 cup)
- 2 garlic cloves, minced
- 3 tablespoons salted capers, soaked in water for 10 minutes and drained
- 3 tablespoons minced pitted green olives
- 1/4 cup raisins
- 5 plum tomatoes, peeled, seeded, and chopped
- 1 cup fish stock or water, as needed
- 2 tablespoons fresh flat-leaf parsley, coarsely chopped
- 4 to 5 fresh basil leaves, torn
- 1/3 cup pine nuts, toasted
Instructions
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In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
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In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don’t release much juice, add the fish stock or water to give the sauce some body.
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Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
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Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.
Recipe source: Epicurious
Photo source: Daring Gourmet
