Recipe: Tuna with Tomatoes and Black Olives (using tuna steaks, Nicoise olives, and red

TUNA WITH TOMATOES AND BLACK OLIVES

1 pound tuna steaks, 3/4-incn thick
2 tablespoons extra-virgin olive oil
1 cup seeded diced tomatoes
1/4 cup wine vinegar
2 Turkish bay leaves
3 tablespoons chopped Nicoise olives
1/2 cup dry red wine
sea salt and ground black pepper

Using a sharp knife, trim the skin off the tuna. Rinse under cool running water to get rid of any excess blood, then pat dry with paper towels.

Over medium-high heat, heat the oil in a pan large enough to hold all the fish in one layer. When the oil is almost at the smoking point, drop in the tuna and saute until brown on both sides, turning only once - about 5 minutes to a side.

Bring the tomatoes to a boil with the vinegar and bay leaves in a small saucepan. Boil rapidly to concentrate the vinegar and make a thick sauce.

Stir in the olives and remove from the heat.

When the tuna is well browned, add the wine to the pan and boil rapidly to reduce by about one-third to one-half.

Stir in the tomato sauce, lower the heat to low, cover the pan, and simmer gently for about 20 minutes, checking from time to time to make sure the sauce is not burning. If the sauce reduces too much, add a little boiling water to thin it. Remove the pan lid and continue cooking an additional 10 minutes or so. In the end, the sauce should be very thick. Taste the sauce and add salt and pepper, if desired. Remove bay leaves.

Servings: 4
Source: Buffalo News, 7/30/2003