Tuna in stemperata sauce

Method

1. For the stemperata sauce: heat the olive oil in a heavy-based frying pan and fry the onion and celery until soft and just beginning to turn golden.

2. Add the garlic, olives, capers, oregano, vinegar and raisins and cook for another couple of minutes until the vinegar is evaporated. (If necessary add some sugar to the pan; this will be dependent on the vinegar you use.)

3. For the tuna: heat a griddle or frying pan until hot. Rub salt and freshly ground pepper on each side of the fish and cook it for about 1 minute on each side. (If using a frying pan, add a little olive oil to the pan; if using a griddle, rub the tuna with olive oil and don’t add any to the pan.) This will give you tuna which is like a rare steak – charred on the outside, pink and melting inside. In the final few seconds splash in some balsamic vinegar and let it bubble away.

4. To serve, put a tuna steak on each plate, spoon over the stemperata sauce, drizzle with extra-virgin olive oil and garnish with a sprig of oregano.

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Ingredients

For the tuna

2 thick tuna loin steaks
Olive oil, for frying
Balsamic vinegar, for deglazing

For the stemperata sauce

2 tbsp Olive oil
½ red onion, finely chopped
4 celery sticks, with their leaves, finely chopped
2-3 cloves Garlic, finely chopped
small handful pitted green olives, some halved, some coarsely chopped
1 tbsp capers, rinsed of salt or vinegar and drained
1½ tbsp fresh Oregano, finely chopped
3 tbsp white wine vinegar
75g raisins, plumped up in a little hot water
Sugar, (optional)

To serve

extra virgin olive oil
sprigs Oregano

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