Best Tuna With Tomato Basil Sauce Tonno Alla Livornese Recipes

Seared Tuna with Tomatoes and Basil image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 7

5 tablespoons olive oil
1 1/2 pounds tuna (1 inch thick), cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 onion, chopped (about 1 cup)
2 cups (about 12 ounces) small cherry tomatoes, stems removed and tomatoes cut in half
1/2 cup dry white wine, or water
3 sprigs fresh basil leaves, roughly chopped

Steps:

In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

Tuna with Tomato-Basil Sauce image

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, thinly sliced
1/4 cup chopped celery
1/4 cup finely chopped fresh Italian parsley
1 garlic clove, chopped
1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped
1 bay leaf
1 cup fresh basil, torn into bite-size pieces
4 6-ounce tuna steaks (each about 1 inch thick)
Fresh basil sprigs

Steps:

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.