Venetian-style Tuna with Tomato and Capers

Ingredients

In the Venetian adaptation of Tonno alla ghiotta, the dish retains its essence but incorporates the flavors and ingredients specific to Venetian cuisine. The original Italian version often includes olives and anchovies, but in the Venetian style, these ingredients are replaced with capers to enhance the briny taste. Additionally, the Venetian version may use local tomatoes and herbs, such as basil or parsley, to add a touch of freshness and regional flair. We alse have the original recipe for Tonno alla ghiotta, so you can check it out.

• 4 tuna steaks (about 6 oz/170g each) 4 tuna steaks (about 6 oz/170g each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 ripe tomatoes, peeled, seeded, and chopped 4 ripe tomatoes, peeled, seeded, and chopped
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 2 tablespoons capers, rinsed and drained (30g) 2 tablespoons capers, rinsed and drained (30g)
• 1/2 cup fish or vegetable broth (120ml) 1/2 cup fish or vegetable broth (120ml)
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil or parsley, for garnish Fresh basil or parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 42g
• 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 chopped tomatoes and tomato paste to the skillet. Stir well to combine.
6. 6.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
7. 7.
   Return the seared tuna steaks to the skillet, nestling them into the tomato sauce.
8. 8.
   Sprinkle the capers over the tuna steaks.
9. 9.
   Cover the skillet and let the tuna simmer in the sauce for about 10 minutes, or until the tuna is cooked to your desired level of doneness.
10. 10.
    Garnish with fresh basil or parsley before serving.

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 juicy.
• 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 touch of sweetness, you can add a teaspoon of honey or a splash of balsamic vinegar to the tomato sauce.
• If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Serve the dish with creamy polenta or crusty bread to soak up the delicious sauce.
• Feel free to adjust the amount of capers according to your personal preference for a more or less briny flavor.
• Garnish with fresh basil or parsley just before serving to add a burst of freshness.

Serving advice

Serve the Venetian-style Tuna with Tomato and Capers hot, directly from the skillet. Place a tuna steak on each plate and spoon the flavorful tomato sauce over the top. Accompany the dish with a side of creamy polenta or crusty bread to fully enjoy the sauce.

Presentation advice

To enhance the presentation, place the seared tuna steak on a bed of creamy polenta or crusty bread. Drizzle some of the tomato sauce around the plate and garnish with a sprig of fresh basil or parsley. The vibrant colors of the dish will make it visually appealing and inviting.