Tuna with Tomatoes, Olives, and Pine Nuts

A delicious, Mediterranean way to fix fresh tuna. Just be very careful not to overcook the fish. The tuna should be bright pink on the inside! Barb L.

Serves: 4

Ingredients:

1 Tbsp capers, preferably salt-packed

4 tuna steaks, about ½ pound each

Sea salt and freshly ground black pepper

¼ cup Flying Olive Gremolata, Garlic, Lemon, or a Single Varietal of Choice Extra Virgin Olive Oil, divided

½ yellow onion, finely chopped

2 cloves garlic, minced

¼ cup dry white wine

2 cups canned, crushed or diced tomatoes

3 Tbsp chopped fresh Italian parsley, plus more for garnishing, if desired

10 black olives such as Kalamata, pitted and halved

2 Tbsp pine nuts, lightly toasted

Directions:

Place the capers in a small bowl with cold water to cover and soak for 20 minutes. Drain, rinse well, and drain again. Pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain, and pat dry. Set aside.

Sprinkle the tuna lightly with salt and pepper and set aside.

In a large skillet over medium heat, warm 2 Tbsp of the olive oil. Add the onion and garlic and cook, stirring often, until the onion begins to soften, about 3-5 minutes. Add the wine and cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomatoes, parsley, capers, and olives. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Season to taste with salt and pepper. Transfer the sauce to a bowl and stir in the pine nuts. Cover to keep warm.

In the same pan, warm the remaining 2 Tbsp of Flying Olive EVOO over medium-high heat. When the oil begins to shimmer, add the tuna steaks and cook, turning once, until browned on both sides, about 4-5 minutes total. Return the sauce to the pan, spooning it over the tuna. Reduce the heat to low and simmer for about 2-3 minutes to allow the flavors to blend. Be careful not to overcook the tuna. It should be dark pink inside. Transfer to warmed individual plates, sprinkle on the additional parsley, if desried. Serve.

Inspired by a recipe in the cookbook edited by Chuck Williams. Williams Sonoma, Essentials of Mediterranean Cooking, Oxmoor House, San Francisco, CA, 2008.

Submitted by Barb L.