Tuna Steaks in Tomato Sauce

Serves 2

Tuna fishing in Sardinia is a historic tradition. In Carloforte, tuna is still caught according to ancient methods that respect the rhythms of nature and the tuna stocks. The combination of tuna and tomato is commonly found in Mediterranean cuisine and this tonno al pomodoro is a simple but very tasty secondi that is great paired with a seasonal side dish and a glass of Vermentino white wine. I also recommend some nice sourdough bread at the table for a bit of scarpetta, to mop up all of that delicious tomato sauce.

• INGREDIENTS

• 2 tablespoons extra virgin olive oil

• 3 anchovy fillets, finely chopped

  Eat Like a Sardinian Francesco Mattana

• 2 x 120g (4 1/2oz) tuna steaks

• 1 banana shallot, finely chopped

• 1 garlic clove, thinly sliced

• 1/2 red chilli, thinly sliced

• 300g (10 1/2oz) baby plum tomatoes or cherry tomatoes, halved

• 100ml (scant 1/2 cup) Vermentino or a dry white wine like Sauvignon Blanc

• 5g (1/4oz) parsley, finely chopped, plus 1 sprigfor garnish

• 10 Taggiasca olives, pitted

• fine sea salt and freshly ground black pepper

DIRECTIONS

Heat half the oil in a medium frying pan over a medium heat. Add the anchovies and cook for 1 minute, then add the tuna steaks and cook for 1 minute on each side. Remove them from the pan and set aside on a plate.

Add the remaining oil, the shallot, garlic and chilli to the pan. Cook for 3 minutes, stirring constantly, before adding the tomatoes and wine. Cover and cook for 10 minutes, piercing half the tomatoes with a fork halfway through cooking so that they release their juices.

Taste and lightly season the sauce with salt and pepper as needed, then stir in the chopped parsley and olives. Place the tuna on top, cover again and cook for 1 minute, so it is still pink in the middle.

Serve garnished with a few parsley leaves. Tuna steaks can become dry if left too long after cooking, so enjoy straight away.

TOP TIP

If you prefer not to use wine, use water instead and add the juice from 1/4 lemon just before serving

Images and text from Eat Like A Sardinian by Francesco Mattana, photography by Dave Brown. Published by Murdoch Books

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