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March 31, 2016

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Sicilian Tuna Dinner

On the heels of a fabulous Easter feast and loads of eating out, I have been craving a healthy seafood and greens dinner.  That thinking is what led me to this meal.  I love tuna – when prepared correctly.  The main mistake is OVER cooking the tuna.  Even if you are not into sushi, you do not want well-done tuna.  This recipe is delicious and flavorful.  Throw an arugula salad in and you’re all set.


Sicilian-style Tuna Steaks

(Adapted from Epicurious)


6 TBSP extra virgin olive oil

4 (5- to 6-ounce) tuna steaks (I only used 2 for this meal)

Salt and freshly ground black pepper

1 large onion, sliced (about 1 cup)

2 garlic cloves, minced

3 TBSP capers, soaked in water for 10 minutes and drained

3 TBSP minced pitted green olives

1/4 cup raisins

5 plum tomatoes, peeled, seeded, and chopped

1 cup fish stock or water or white wine, as needed

2 TBSP flat-leaf parsley, coarsely chopped

4 to 5 basil leaves, torn

1/3 cup pine nuts, toasted


Season the tuna with salt and pepper.

In a medium skillet over moderately high heat, warm the oil. Sauté the tuna, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.



In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute.


Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don’t release much juice, add the fish stock or water or some white wine to give the sauce some body.

Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.


Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

Arugula Salad

(Adapted from Food Network)


2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 (~ 1 TBSP) lemon, juiced
Salt and freshly ground black pepper
Parmigiano-Reggiano,  grated


In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Strew Parmigiano over the top.


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