Fresh tuna steak cooked in a rich tomato sauce with capers, black olives and a drizzle of red wine, Italian of course, and served with crusty artisan bread to wipe up that sauce until the last red spot on the plate is cleaned.
In a hot pan add the olive oil and sweat the shallots until soft
When the shallots are soft add the tomatoes and grated garlic. Leave to cook for a few minutes until the tomatoes start to soften and the juice starts to come out
Add the passata, capers, black olives and season with salt, black pepper and chilli flakes. Stir and leave to cook for a minute.
Once 4 or 5 minutes have passed, uncover and turn each steak carefully adding another tsp of Venezuelan Chilli Salsa and salt on each, leave to cook for another 2 minutes covered.
After 2 minutes carefully remove each steak and set aside on a plate. Add the red wine to the sauce, chopped fresh Basil and stir, leave to cook for 2 to 3 minutes.
If you feel the sauce is a bit thick add a splash of water and stir. Once the sauce is done taste for seasoning and add the juice of half a lemon, stir. Add the steaks back to the pan cover with some of the sauce and serve!!
I like to serve this dish with artisan crusty bread, white rice or mash potatoes.
Thank you for printing this recipe I hope you enjoy cooking it!! For more recipe go to www.miterrunofood.com