Tuna with Tomatoes and Black Olives
- SERVINGS: 4
The bitter-and-sweet tuna dish at Secondo Borghero's restaurant, Al Tonno di Corsa, in Carloforte inspired this recipe.
- One 35-ounce can Italian plum tomatoes, drained and chopped
- 1/3 cup red wine vinegar
- 2 bay leaves
- 1/4 cup coarsely chopped pitted black olives, such as Gaeta
- Four 6-ounce tuna steaks, about 1 inch thick
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 cup dry red wine
- In a medium saucepan, combine the tomatoes, vinegar and bay leaves and bring to a boil. Reduce the heat to moderate and simmer, stirring, until the sauce is thick, about 35 minutes. Stir in the olives and remove from the heat.
- Season the tuna steaks with salt and pepper. In a large skillet, heat the olive oil until shimmering. Add the tuna and cook over moderately high heat until well browned, about 4 minutes per side. Transfer the tuna to a plate. Add the wine to the skillet and boil until reduced by one-third, about 4 minutes. Add the tomato sauce, cover and simmer until thickened, about 15 minutes.
- Return the tuna steaks to the skillet, cover loosely and simmer for 5 minutes. Discard the bay leaves and season the sauce with salt and pepper. Set the tuna steaks on plates and spoon the sauce on top. Serve hot or at room temperature.
The slight bitterness in this dish suggests an assertive dry red or a white. Look for a red from Sardinia.
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