Braised Tuna Steaks

A punchy tangy-salty sauce that is a perfect complement to the richness of the tuna steaks. A dish you’ll certainly be adding to your repertoire!

Ingredients:

• 8 garlic cloves
• 3 anchovies
• 1 tablespoon (15 ml) basil leaves
• Salt and pepper
• 4x ½ pound (227 g) tuna steaks
• ¼ cup (60 ml) flour
• ¼ cup (60 ml) extra virgin olive oil
• ½ onion, sliced
• 1 celery stalk, chopped
• ¼ cup (60 ml) golden raisins
• 1 cup (240 ml) white wine
• 1 cup (240 ml) canned chopped tomatoes
• 1 tablespoon (15 ml) capers, rinsed and drained
• ¼ cup (60 ml) basil leaves

Method:

• In a food processor, combine the garlic, anchovies, and 1 tablespoon basil leaves. Season with salt and pepper. Pulse into a paste.
• Smear the paste all over the tuna steaks. Cover the tuna loosely and refrigerate for 1-4 hours.
• Dredge the tuna steaks in flour. Pat to remove excess flour and set tuna aside on a plate.
• In a Dutch oven or heavy bottomed pot over medium-high, warm half the oil.
• Sear the tuna on all sides until a crust forms, 2 minutes per side.
• Transfer the tuna back to a plate. Wipe out the pot and warm the remaining oil in it.
• Add the onion, celery, and raisins. Cook, stirring occasionally, until the onions are translucent, roughly 8 minutes.
• Add the wine and allow to come to a simmer. Once simmering, allow to reduce by half, roughly 10 minutes.
• Add the tomatoes and season with salt and pepper.
• Return the tuna to the pot, add the capers, and reduce the heat to low.
• Cover the pot and allow the tuna to gently braise until just cooked through, 10-12 minutes, flipping halfway through cooking.
• Spoon the sauce over the tuna. Stir in the remaining basil and serve immediately.