Tuna a la Marseillaise
Updated October 11, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
- Rating
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Ingredients
FOR THE SAUCE
1 tablespoon olive oil
1 small or ½ medium-size onion, finely chopped
8 garlic cloves, peeled and chopped (can be chopped or mashed along with the capers)
½ cup capers, rinsed and chopped in a food processor or mashed with a mortar and pestle
2 ½ pounds (10 to 12) tomatoes, peeled, seeded and chopped
Freshly ground black pepper to taste
FOR THE FISH
4 to 6 tuna steaks, about 4 to 6 ounces each
Olive or safflower oil
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