Ingredients
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1 Tbsp Capers
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8 Extra jumbo green sicilian olivesPitted and sliced
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1 bulb FennelSlice thinly and divide in two portions, and chop some of the fronds.
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4 TomatoesMedium sized, preferibly Roma tomatoes
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4 Garlic clovesminced
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1/2 cup White Wine
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1 Tbsp Papa Vince Sicilian EVOO
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1/2 Lemon Lemon Juice
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Papa Vince Sicilian Lemon EVOOto drizzle over the Tuna and Salsa to brighten the fresh flavor
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4 Tuna Steak
Directions
This Tonno alla Siciliana is one of my favorite Fish varieties (besides Swordfish/Spada) is Tuna/Tonno, both very important in the Sicilian Kitchen. We came across these beautiful Tuna Steaks and got inspired to make this delicious, and healthy Summery meal. The flavors of the smoky grilled Tuna, along with the fresh taste of this Salsa is a perfect match, served simply with Asparagus for a simple yet elegant meal.
Steps
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1
Done
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In a medium-size Saucepan, over medium heat, add one half of the sliced fennel bulb and cook until somewhat caramelized about 10 minutes. |
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2
Done
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Add chopped garlic, and cook for a few more minutes, add capers, and the tomatoes, cooked briefly and add wine. |
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3
Done
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Continue to cook for a few more minutes, then and add the remaining Fennel, Parsley and chopped Fennel fronds reserving some for garnish.. |
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4
Done
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Add half of lemon juice, season with salt and pepper. Remove from heat, and let cool...You want the salsa fresh and not overly cooked. |
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5
Done
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Brush your Tuna Steaks with Olive Oil, and Black Pepper and Sea Salt. Place on a hot grill and (depending on the thickness) cook for about 5 minutes on each side for medium. |
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6
Done
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Arrange on a plate and spoon the fresh Salsa over the Tuna and drizzle with Papa Vince Sicilian Lemon Oil. |
