Tuna a la Marseillaise
Updated Oct. 12, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
- Rating
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Ingredients
- 1tablespoon olive oil
- 1small or ½ medium-size onion, finely chopped
- 8garlic cloves, peeled and chopped (can be chopped or mashed along with the capers)
- ½cup capers, rinsed and chopped in a food processor or mashed with a mortar and pestle
- 2½pounds (10 to 12) tomatoes, peeled, seeded and chopped
- Freshly ground black pepper to taste
- 4 to 6tuna steaks, about 4 to 6 ounces each
- Olive or safflower oil
For the Sauce
For the Fish
Preparation
- Step 1
To prepare the sauce, heat the 1 tablespoon olive oil in a large, heavy-bottomed skillet, and add the onion. Saute a few minutes, and add the garlic and capers. Saute, stirring for 5 minutes, and add the tomatoes and pepper. Cook over medium-low heat, stirring occasionally, for 20 to 30 minutes. Set aside.
- Step 2
To prepare the tuna, brush the steaks with olive or safflower oil. Either grill them over aromatic coals, or saute them in a nonstick skillet in 1 tablespoon olive oil. Over medium-high heat, cook 4 minutes per each ½ inch of thickness, turning halfway through the cooking. Watch closely because the steaks will become cotton-dry if you overcook them. The steaks should remain pink in the middle.
- Step 3
Remove from heat, and serve immediately, topped with tomato-caper sauce. Leftover sauce will keep for a few days in the refrigerator.
Private Notes