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● Sicilian Tuna
13⁄4 pounds fresh tuna steak
salt and freshly ground pepper
2 cups dry white wine
2 teaspoons fresh rosemary, leaves only
3 cloves garlic, thinly sliced
4 tablespoons extra-virgin olive oil
1⁄2 cup breadcrumbs
6 anchovies, packed in salt
5 tablespoons unsalted butter
juice of 1 lemon
Place the tuna steak in a non-metallic bowl and season with salt and pepper. Add the wine and cover the bowl with plastic wrap. Transfer the tuna to the refrigerator to marinate for 2 hours. Remove the tuna from the marinade, reserving the liquid and make small incisions in the tuna steak. Place rosemary leaves and slices of garlic in the incisions. In a large sauté pan over medium-high heat, warm the olive oil. Add the tuna and sear both sides, about 1 minute per side. Turn the heat down and continue to cook the tuna, basting with several tablespoons of the reserved marinade liquid. After about 3 minutes, sprinkle with the breadcrumbs. Continue to cook until the fish is cooked through, up to 8 more minutes depending on the thickness of the tuna steak. Meanwhile, prepare the sauce: Wash, scale and chop the anchovies. In a small skillet over medium-low heat, warm the butter. Add the anchovies and lemon juice and mix well. When the tuna is finished cooking, place it on a serving platter and pour the sauce over it. Serve immediately. ● Serves 4
Wine
Suggestion: Light-Bodied with a delicate bouquet