Sicilian-style tuna

Name: Sicilian-style tuna
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: Tuna filet 1.1 lbs; Piccadilly tomatoes 2 ¼ cups; Red onions 0.4 cup; Taggiasca olives 0.7 oz; Capers 2 tsp; Fresh chili pepper 1; Mint 1 tuft; Lemon peel 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 25 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Sicilian-style tuna is built on a short list and an even shorter cooking time: fresh tuna steaks seared in a hot pan for just a few minutes, then finished in a sauce of cherry tomatoes, black olives, and capers. That restraint is the point—overcook the fish and the whole dish flattens; keep the heat brief and the tuna steak stays tender, its texture meeting the bright, briny sauce exactly as it should.

A splash of vinegar brings a gentle agrodolce note if you want it, or a handful of toasted pine nuts adds a little richness. The pan sauce is the reason bread belongs at the table. Serving a generous portion alongside for fare la scarpetta isn't optional; it's the natural end to the meal, when what's left in the pan is too good to leave behind.

How to prepare Sicilian-style tuna

To prepare Sicilian-style tuna, start with the tomatoes: Immerse the whole tomatoes in boiling water for about 3 minutes 1, then drain them 2 and transfer them immediately to cold water 3.

As soon as they are warm to the touch, peel them 4 and dice them, removing the seeds from the flesh 5. Trim and thinly slice the red onion 6.

Place the onions in a pan with a drizzle of hot oil 7, together with the chili sliced 8. Let them sauté for 5 minutes over low heat, then add the olives 9.

Add the capers as well 10 and the tomatoes 11. Season with salt and pepper 12.

Aromaticize with mint torn by hand 13 and let it infuse for one minute 14, then cover with the lid and cook for about 20 minutes 15.

Meanwhile, cut the tuna fillets into steaks of equal thickness, allowing about 3–4 pieces per person 16. After the sauce has cooked, place the tuna steaks in the pan 17. Cover again with the lid 18 and continue cooking for another 5 minutes.

After 5 minutes, remove the lid and flavor with grated lemon zest 19. Plate immediately, spooning the sauce over the fish 20 and finishing with more lemon zest and mint to taste. Your Sicilian-style tuna is ready to be served 21!