This is a delightful Mediterranean tuna dish. The tuna steaks are seared, then braised in a very nice red wine-caper sauce with olives, tomatoes, garlic, onions and raisins, providing for delicate, slightly sweet/slightly sour flavors. I hope you’ll try it!
3 lbs tuna steaks, cut into 4-inch pieces
2 quarts cold water
2 Tbsp salt
1/2 cup olive oil
3 cloves garlic, peeled and finely grated or minced
2 large onions, thinly sliced
2 lbs ripe tomatoes, seeded and coarsely chopped
1 tsp salt
1/2 cup capers, rinsed and drained
1/2 lb Spanish green olives, pitted and halved
4 oz (3/4 cup) golden raisins
1 1/2 cups red wine
2 Tbsp red wine vinegar
Combine the cold water and 2 Tbsp salt in a large bowl. Stir until salt is dissolved. Place the tuna pieces in the water, and let stand for 1/2 an hour. Rinse under cold water, and dry with paper towels.
Heat olive oil in a large, shallow sauce pan over medium-high heat. Add the tuna pieces and sear on all sides. Remove from pan and let stand on a plate.
Turn heat to low. Add the garlic and onions; saute for about 5 minutes, just until soft.
Add 1 tsp salt, capers, olives, raisins and wine. Turn heat up to high, partially cover and cook for 4 minutes. Add the vinegar.
Reduce heat to low. Add tuna to the sauce, partially cover and braise for 5 minutes. Remove from heat, and let stand for 1 hour. Season to taste with additional salt. Serve with toasted crusty bread slices.