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Tuscan Summer
Art Print
Longo, Michael
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Etruscan Tuna (Tonno all’Etrusca)
Diary of a Tuscan Chef:
Recipes and Memories of
Good Times and Great Food
by Cesare Casella and Eileen Daspin, 1998, Doubleday
 
(serves 4)
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1 small red onion, sliced thin
1/4 teaspoon crushed red pepper flakes
1 cup crushed canned tomatoes
3/4 cup chopped fresh tomato
3 cups homemade fish stock
1/3 cup pitted Italian black olives
1/4 cup drained capers
Four 6-ounce tuna steaks
Salt and fresh-ground black pepper, to taste
Place the olive oil, garlic, onion, and red pepper flakes in
a large sauté
pan and sauté over medium heat until the mixture starts to
color, about
5 minutes. Add the crushed and fresh tomatoes, the fish stock,
olives,
and capers. Cook the sauce over medium heat until the sauce is rich
and thick, 25 to 30 minutes.
Add the tuna steaks, cover the pan, and cook the tuna to the desired
doneness, turning it once. Depending on thickness, the steaks will take
2 to
5 minutes per side. Season with salt and pepper and serve the fish
with the
sauce spooned on top.
Featured
Archive Recipes:
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(Patricia Wells)
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Index - Seafood Recipe
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