Tuna A La Marseillaise Recipes
TUNA A LA MARSEILLAISE
Provided by Nancy Harmon Jenkins
Categories dinner, weekday, main course
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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