Tuna alla Siciliana

Serves: 4-6 (1 tuna steak each)


½ cup Flying Olive Gremolata, Garlic, Tuscan Herb, a Single Varietal of Choice, or a Combination of Extra Virgin Olive Oils

2 cloves of garlic, sliced

8-10 fresh mint leaves

2 pounds tuna steaks, 1” thick

1 ½ tsp salt

1 tsp freshly ground black pepper

½ cup white wine

1 medium onion, chopped

1 pound tomatoes, peeled, seeded, and chopped or 1 (4.5 oz) diced tomatoes, drained


In a large skillet or pan, heat ¼ cup Flying Olive EVOO(s) of Choiceover medium heat. Pat the tuna dry with paper towels. Add the garlic and mint when the oil starts to shimmer. Sauté for 30 seconds. Season the tuna steaks with ½ tsp of salt; add the steaks to the pan, and sauté for 1 minute on each side. Be careful not to cook them any more at this stage. Remove the tuna steaks to a plate, setting them aside.

Add ½ tsp each of the salt and pepper to the pan. Add the wine and cook for 2-3 minutes until the wine is reduced by half. Remove the pan from the heat and set it aside.

In another skillet, over medium heat, add the remaining ¼ cup of Flying Olive EVOO of Choice. Add the onion and sauté until it softens.

Add the chopped tomatoes and the remaining ½ tsp each of salt and pepper to the onion. Cook for 5-7 minutes more, about 3-5 if using canned tomatoes.

Return the tuna to the skillet with the wine reduction. Add the tomato and onion mixture to the tuna, then stir in ½ cup of very hot water. Cover the pan and cook over medium heat for 2-3 minutes more. (The tuna should be bright pink inside. Watch them carefully, reducing cooking time as needed!)

Remove the pan from the heat. Place the tuna on a cutting board and slice. Pour the sauce from the pan over the top. Serve.

Inspired by a recipe by Angelo Acquista, M.D., The Mediterranean Family Table. Harper-Collins, 2015.

Submitted by Barb L.