Italian cuisine · Fish & Seafood

Tonno alla Siciliana

Quickly seared tuna steaks in a sweet-and-sour sauce of onions, capers, olives and tomato.

Ingredients · for 4 servings

• 700 g tuna fillet
• 2 onions
• 2 tbsp capers
• 100 g green olives
• 400 g passata
• 2 tbsp white wine vinegar
• 1 tbsp sugar
• 1 bunch basil
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the tuna into four steaks of equal thickness, about 2.5 cm, pat dry and let sit at room temperature for 15 min. so it cooks evenly.
2. Shave the onions into thin strips, halve and pit the olives, and briefly rinse the capers.
3. Heat 3 tbsp olive oil in a pan and sweat the onions over medium heat for 10 min. until soft and light golden, then add the olives and capers.
4. Stir in the vinegar and sugar, reduce for 1 min. until it smells sweet-tart, pour in the passata and simmer the sauce uncovered for 12 min. until noticeably thickened.
5. Salt and pepper the tuna and sear it in the remaining oil in a second pan over high heat for just 1.5–2 min. per side, until browned outside but still pink in the center.
6. Place the steaks in the sauce, let steep for 2 min., scatter with torn basil and serve lukewarm.