For ➍ 4 tbs extra-virgin olive oil
4 cloves garlic, chopped
1 small red onion, thinly sliced
½ red pepper, skinned & seeded, cubed thinly
30 cl canned tomatoes, crushed
4 fresh tomatoes, skinned & seeded, sliced thinly
7 dl fish stock
5 tbs pitted (Italian) black olives, chopped
4 tbs capers, drained
4 tuna steaks, 200 g each
(salt &) freshly ground black pepper
Mix oil, garlic, onion and red pepper and cook for 5 m over medium heat. Add tomatoes, stock, olives and capers and cook on medium heat for 30 m or until thick.
Add the tuna steaks and cover the pan. Cook for 5 to 10 m, depending on thickness. Turn steaks after half the cooking time.
Add (salt &) pepper.
Serve steaks, and spread sauce over them.
Serve with oven-warm Italian bread.Add the tuna steaks and cover the pan. Cook for 5 to 10 m, depending on thickness. Turn steaks after half the cooking time.
Add (salt &) pepper.
Serve steaks, and spread sauce over them.
*Serve sauce with a good pasta, or grilled chicken.
Etruscans have laid the base of Tuscan cuisine (or at the very least giving their name to the region...) This, of course, is based on a modern recipe, tomatoes not being part of the Italian diet before the 16th century.
Read more 'Etruscan' recipes: Schiacciata con l'uva (Etruscan grape-filled bread).
