Ease of preparation rating: Easy
Yield: 4 servings
Ingredients
¼ cup (60 ml) olive oil
1 1/3 pounds (600 grams) tuna steak, cut into 4 pieces
Salt and pepper
½ cup (120 ml) chopped pancetta
2 cloves garlic, sliced
½ red onion, finely sliced
2 cups (470 ml) passata
½ teaspoon (2.5 ml) chili powder
½ cup (120 ml) capers
½ cup (120 ml) pitted black olives
¼ cup (60 ml) basil, chiffounade
Method:
Heat olive oil in a skillet over medium-high heat.
Rinse the tuna steaks and pat dry. Season with salt and pepper.
Sear the tuna well on all over, about 15-20 seconds per side. Transfer the tuna to a plate.
Reduce the heat under the pan to medium, add pancetta and cook for 1-2 minutes. Add garlic and onion and cook until translucent, 3-4 minutes more. Add passata, chili powder, capers, and olives. Bring to a simmer and cook 15 minutes.
Add tuna back to pan and cook for 2 minutes. Take off the heat and transfer to a serving plate. Sprinkle with basil and drizzle with olive oil.
Buon appetito!
