St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Roasted Butternut Squash and Sage Carbonara | Main | Butternut Squash Risotto with Sausage, Pancetta and Leeks »

Tuna Livornese

Tuna Livornese
  

This dish is named after the Italian fishing port Livorno, site of one of the annual spring tuna harvests, and the recipe's not carved in stone tablets anywhere: a quick Google session will reveal that there is a wide range of interpretations being presented as "Tuna Livornese."

As usual, I went to Elizabeth David's Italian Food, and found that her version is typically succinct: "Fry slices of ... fresh tunny in oil. Drain them. Stew them for 30 minutes in a fresh tomato sauce flavoured with garlic. Garnish with plenty of parsley."

Mulling over all the Googled versions and Elizabeth's, I decided that the basic ingredients are  tomatoes, onions, garlic and the tuna. Basil, surprisingly to me, is apparently not one of the usual suspects for this dish. Other additions range from olives to capers to red pepper flakes, and the sequence and methods of cooking are all over the map.

Elizdavidcov1Working with Elizabeth's outline, the first thing I realized was that I'm not that big on stewing fresh tuna for 30 minutes...so I made a fresh tomato sauce -- skimping on the garlic, which I feel can overpower the fresh tomato and delicate tuna flavor, and adding basil, which I feel enhances both -- and then I seared the tuna steaks and brought the fish and sauce together on the plate.


This was an easy, quick (for me) and very successful combination of several of my favorite fresh local ingredients, with satisfying results.

Tuna Livornese

Serves 4

4 tuna steaks, 6 oz each, thick-cut
2 or 3 tomatoes, a little over a pound, peeled, cut in rough 1" pieces
1 medium yellow onion, sliced thin
1/4 C celery, chopped
1/4 C flatleaf parsley
1 clove garlic, minced
1 C basil, minced
1 bay leaf
salt, hot sauce to taste
olive oil

Sauté the onion, celery and parsley slowly in 1 tablespoon olive oil, stirring occasionally, until the onion turns translucent, about 8 minutes. Add the tomatoes, garlic and bay leaf, give a stir, then cover and simmer 15 minutes. Season with a dash of hot sauce if desired.

Wash the steaks and pat dry. Salt the steaks all over. In a sauté pan, heat a tablespoon of olive oil over high heat to just below the smoke point and then sear the steaks about 2 minutes on a side.

Just before serving, stir 3/4 of the basil into the sauce. Remove bay leaf. Correct seasoning, being careful with salt since the fish was salted. Place a bed of sauce on the serving plate and then the tuna atop that. Garnish with a spoonful of the sauce and scatter on the rest of the basil.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

i want to dive into the centre of that tuna and melt.

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.