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.