SICILIAN TUNA

Sicilian Tuna image

Yield Makes 4 servings

Number Of Ingredients 16

For tuna:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 anchovy fillets, finely chopped
1 garlic clove, finely chopped
2 teaspoons finely chopped oregano
4 (6-ounces) tuna steaks, preferably albacore (1 inch thick; see cooks' note, below)
For sauce:
2 tablespoons extra-virgin olive oil
2 celery ribs, cut into 1/4-inch dice, plus 3 tablespoons celery leaves, coarsely chopped
2 ripe tomatoes, cut into 1/4-inch dice
1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
2 tablespoons small capers, drained and chopped
3 tablespoons finely chopped basil
1 tablespoons fresh lemon juice
Equipment: a 2-burner grill pan

Steps:

Marinate tuna:
Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
Grill tuna:
Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
Meanwhile, make sauce:
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.