Tuna Steaks with Sicilian Sauce


This is a quick and stylish Italian main course that is perfect any time of the year.

I love Italian food because it tends to rely on good basic fresh ingredients that retain their natural flavour. The natural Italian passion extends to their food, as anyone will note on a visit to their fruit and vegetable markets – heaven to any food enthusiast.

Tuna steak is an integral part of the Sicilian diet and this is one of my favourite ways of serving it. It is simple to prepare and has a delicious combination of fresh mint, olives, garlic, tomatoes and sultanas. How long the tuna takes to cook will depend upon the thickness of the steaks – but be careful not to overcook the fish or it will dry out and lose both flavour and texture.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients
6 tuna steaks about 150g each
6 tablespoons olive oil
4 sticks celery – chopped
6 tablespoons stoned green olives
2 cloves garlic – peeled and finely chopped
2 tablespoons capers, rinsed
4 tablespoons sultanas, plumped in hot water for about 15 minutes, then drained
2 tablespoons fresh mint leaves, finely chopped
Sea salt and freshly ground black pepper – to taste
Garnish: Sprigs of fresh mint

Method
1) Pre-heat the grill or light a BBQ. Brush the tuna steaks generously with olive oil on both sides.
2) Heat 3 tablespoons of olive oil in a small saucepan. Add the garlic and celery and fry gently until they have both softened.
3) Add the olives, capers and sultanas and cook for a further 2 minutes.
4) Cook the tuna until browned on the outside and still pink in the middle.
5) Season the sauce with sea salt and freshly ground black pepper and add the chopped mint.

To serve the stylish way: Arrange the cooked tuna on a platter, pour over the sauce and serve immediately. Garnish with sprigs of fresh mint.

Denise Phillips can be contacted on 01923 836456 or at denise@jewishcookery.com.

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