Seared Tuna with Stimpirata Dressing
Photography Minka Firth.
The richness of the tuna is offset perfectly by the acid and salt in this classic Sicilian dressing. Salmon and other firm-fleshed white fish such as hapuka are good alternatives if tuna is unavailable.
Serves: 4
INGREDIENTS
Tuna
500 gram piece of tuna
sea salt and freshly ground pepper
Dressing
3 tablespoons olive oil
2 stalks celery, finely sliced
1⁄2 red onion, finely chopped
2 cloves garlic, crushed
50 grams stuffed green olives, halved
2 tablespoons capers
3 tablespoons red wine vinegar
1⁄2 teaspoon brown sugar
2 tablespoons chopped oregano
3 tablespoons pinenuts, toasted
METHOD
Tuna: Cut the tuna into 1⁄2 cm thick slices. Heat a heavy-based sauté pan or a ridged grill until very hot. Brush both sides of the tuna with a little oil and season with salt and pepper. Cook the tuna in batches, searing quickly on both sides. Place on a serving platter as they
are cooked.
Dressing: Heat the oil in a sauté pan over medium heat. Add the onion and celery and cook until soft. Add the garlic, olives and capers and cook for another 2 minutes. Stir in the vinegar, sugar and the oregano, allowing the vinegar to bubble up. Remove from the heat, check for seasoning and add the pinenuts.
To serve: Place the tuna on a serving platter and spoon over the dressing. Serve warm or at room temperature. Serves 4 as an entrée or luncheon dish
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