TUNA A LA MARSEILLAISE

Tuna a la Marseillaise image

Provided by Nancy Harmon Jenkins

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 small or 1/2 medium-size onion, finely chopped
8 garlic cloves, peeled and chopped (can be chopped or mashed along with the capers)
1/2 cup capers, rinsed and chopped in a food processor or mashed with a mortar and pestle
2 1/2 pounds (10 to 12) tomatoes, peeled, seeded and chopped
Freshly ground black pepper to taste
4 to 6 tuna steaks, about 4 to 6 ounces each
Olive or safflower oil

Steps:

To prepare the sauce, heat the 1 tablespoon olive oil in a large, heavy-bottomed skillet, and add the onion. Saute a few minutes, and add the garlic and capers. Saute, stirring for 5 minutes, and add the tomatoes and pepper. Cook over medium-low heat, stirring occasionally, for 20 to 30 minutes. Set aside.
To prepare the tuna, brush the steaks with olive or safflower oil. Either grill them over aromatic coals, or saute them in a nonstick skillet in 1 tablespoon olive oil. Over medium-high heat, cook 4 minutes per each 1/2 inch of thickness, turning halfway through the cooking. Watch closely because the steaks will become cotton-dry if you overcook them. The steaks should remain pink in the middle.
Remove from heat, and serve immediately, topped with tomato-caper sauce. Leftover sauce will keep for a few days in the refrigerator.