Tuna on Tomato Sauce

Tonno Al Sugo


3 tablespoons olive oil
2 tablespoons chopped shallots
4 garlic cloves, thinly sliced
1/4 cup ehit or red wine
1 cup clam juice
1 cup Tomato Sauce
2 tablespoons drained capers
1/2 cup halved and pitted black oloves, preferably Kalamata or Italian style oil-cured varieties
3 tablespoons chopped fresh Italian parsley
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice (optional)
1 1/2 teaspoons balsamic vinegar
2 1/4 teaspoons sugar
4 (6-ounce) tuna steaks, about 3/4-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper

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Serves 4
Printable Version
To prepare the sauce, pour 2 tablespoons of the olove oil into a large saute pan and cook the shallots and garlic over medium-high heat until the garlic starts to sizzle, 2 minutes. Add the wine, being careful to avoid splatters, and deglaze the pan, shaking gently, for 1 minute,
Add the clam juice, tomato sauce, capers, olives and parsley. For a spicy sauce, add the red pepper flakes. If your prefer a tart finish, add the lemon juice. Bring to a boil, stir in the vinegar and sugar, reduce the heat and simmer, for 10 minutes stirring occasionally with a wooden spoon while you prepare the fish.
Sprinkle both sides of the tuna with the salt and pepper. Pour the remaining olive oil into a nonstick pan large enough to fit the steaks and heat on high until the oil is almost smoking. Add the tuna and cook for 1 minute on each side. The edges should be nicely browned while the fish is still raw inside. Remove from the heat and transfer the tuna to the simmering sauce, cover and simmer 2 minutes. Turn over, cover and simmer 3 more minutes for medium-well done steaks.
Chef's Tip:
This recipe will also work well with swordfish. The amount of vinegar and sugar in this resipe is for a medium sweet and sour finish. Increase of decrease the ingredients according to your taste.
©2013 Nick Stellino Productions