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Tonno alla Siciliana

Serves 4 to 6 Entree seafood, Fish

Tonno alla Siciliana

Tonno alla Siciliana brings the essence of Sicilian home cooking to your table, where olive oil flows generously and measurements are guided by instinct. This dish, with its roots in Sicily's coastal regions, is a staple of family meals, where fresh ingredients and simplicity reign supreme. It's a weekday dinner solution, crafted without ceremony, yet rich with the flavors of the Mediterranean.

Imagine tender tuna steaks, seared to perfection and enveloped in a vibrant sauce of cherry tomatoes and briny capers. A hint of dry white wine elevates the dish, while the judicious use of salt and pepper highlights its natural flavors. The result is a harmonious blend, where each bite reflects the sun-drenched landscape of Sicily. Serve it simply, on its own, to let the flavors shine.

Ingredients

  • 600 gfresh tuna steaks
  • 400 gcherry tomatoes — halved
  • 100 gcapers — rinsed
  • 120 mldry white wine
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Start by rinsing 600 g of fresh tuna steaks under cold water and then pat them dry with paper towels. This ensures that the tuna will sear properly rather than steaming in excess moisture.
  2. Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the tuna steaks. Sear them for about 2-3 minutes on each side until they are just opaque in the center and have a golden-brown crust. Remove the tuna from the skillet and set aside.
  3. In the same skillet, add a bit more olive oil if needed and reduce the heat to medium. Add 2 cloves of minced garlic and cook until fragrant, about 1 minute. Be careful not to let the garlic burn, as it should only become golden and aromatic.
  4. Halve 400 g of cherry tomatoes and add them to the skillet. Cook the tomatoes for about 5 minutes, stirring occasionally, until they start to soften and release their juices, creating a light sauce.
  5. Add 100 g of capers to the skillet and stir them into the tomato mixture. Pour in 120 ml of dry white wine, and let it simmer for a few minutes until the alcohol evaporates and the sauce slightly thickens.
  6. Return the tuna steaks to the skillet, nestling them into the tomato and caper sauce. Spoon some of the sauce over the tuna, and let it cook for another 2 minutes to meld the flavors together.
  7. Season the dish with fine sea salt and black pepper to taste. Drizzle with a final touch of extra virgin olive oil before serving immediately, allowing the fresh flavors to shine.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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