Sicilian Tuna
  • Servings: 4 Servings
  • 1 cup wine - for the cook
  • 4 (6 oz.) Tuna steaks – approx 1” thick
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 teaspoons anchovy paste
  • 1 large garlic clove, minced
  • 2 teaspoons finely chopped oregano
  • 2 Tablespoons olive oil
  • 2 celery stalks, cut into 1/4 inch dice
  • 2 tomatoes cut into 1/4 inch dice
  • 2 Tablespoons capers, drained
  • 1/4 cup pitted Kalamata or Nicoise olives, halved or coarsely chopped
  • 3 Tablespoon finely chopped basil
  • 1 Tablespoon lemon juice
  • 3 Tablespoons celery leaves, coarsely chopped – for garnish
  1. Place tuna in a large Ziploc bag. Combine remaining ingredients and pour over the tuna. Seal bag, letting out excess air. Let stand at room temp, turning occasionally for about 30 minutes.
  2. Lightly oil a nonstick pan over medium-high heat until smoking. Sear tuna, turning once, (approx 3-4 minutes total, for rare). Transfer to a plate and keep warm in a low oven (or tent with foil) while preparing the sauce.
  4. Heat oil in the same skillet over medium-high heat. Add the diced celery and cook, stirring until tender. Stir in tomatoes, capers, olives and cook until tomatoes break down and release their juices and sauce is slightly thickened, about 5 minutes. Remove from heat and stir in basil and lemon juice.
  5. To serve, place a tuna steak on the plate and top with Sicilian Sauce. Garnish with celery leaves.
Recipe from Bon Appetit For the Flavors of the Mediterranean Cooking Class - 111 This is a beautifully balanced dish that is quick and easy to make. It's on my short list of great tuna recipes, and one of the best things about it is that the ingredients are all usually in my refrigerator, eliminating a grocery run. Also this dish showcases what a wonderful ingredient and garnish that (the often overlooked and discarded) celery leaves are!