Tonno alla Ghiotta with Tomato and Capers

Ingredients

• 4 tuna steaks (about 6 ounces/170g each) 4 tuna steaks (about 6 ounces/170g each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1/4 cup capers, rinsed and drained (40g) 1/4 cup capers, rinsed and drained (40g)
• 1/2 cup white wine (120ml) 1/2 cup white wine (120ml)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Season the tuna steaks with salt and pepper on both sides.
3. 3.
   Sear the tuna steaks in the hot skillet for about 2 minutes per side until browned. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the diced tomatoes, tomato paste, capers, white wine, dried oregano, and dried basil to the skillet. Stir well to combine.
6. 6.
   Bring the sauce to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
7. 7.
   Gently place the seared tuna steaks back into the skillet, nestling them into the sauce.
8. 8.
   Cover the skillet and let the tuna simmer in the sauce for an additional 5-7 minutes, or until the tuna is cooked to your desired level of doneness.
9. 9.
   Serve the Tonno alla Ghiotta hot, spooning the flavorful sauce over the tuna steaks.

Treat your ingredients with care...

• Tuna steaks — Make sure to choose fresh and high-quality tuna steaks for the best flavor and texture. Avoid overcooking the tuna to keep it tender and moist.
• Capers — Rinse the capers before using to remove excess saltiness. If you prefer a milder flavor, you can soak them in water for a few minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Serve the Tonno alla Ghiotta with a side of roasted potatoes or a fresh green salad for a complete meal.
• If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Adjust the cooking time based on the thickness of the tuna steaks to ensure they are cooked to your desired level of doneness.
• Leftovers can be stored in the refrigerator for up to 2 days and enjoyed cold or reheated.

Serving advice

Serve the Tonno alla Ghiotta hot, with the tuna steaks placed on a plate and the flavorful tomato and caper sauce spooned over them. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

To enhance the presentation, you can sprinkle some freshly chopped parsley over the dish. Serve it on a bed of sautéed spinach or alongside a colorful medley of roasted vegetables for an appealing visual contrast.