Greek-Style Tuna
Ingredients
- 600 gTuna (cut into large cubes)
- 2 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 150 mlDry white wine
- 4 pcRound tomato (peeled and crushed)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 tspCoriander seeds (crushed)
- 2 pcThyme
- 2 pcBay leaf
- 50 gBlack olive (pitted)
- 1 pinchGray sea salt
- 1 tspBlack peppercorns (ground)
- 1 tbspTomato paste
Method
Meaty, pearly tuna steaks in a reduced tomato compote, sharpened by lemon acidity. The sharp aroma of coriander and evaporating white wine hits you as soon as the pot is opened.
- 1
In a sauté pan with a drizzle of olive oil, sear the tuna pieces over high heat. They should just color on the surface while remaining raw in the center. Remove and set aside.
- 2
In the same pan, sauté the chopped onions and minced garlic. Do not brown; they should become translucent. Add the crushed coriander seeds to release the essential oils.
- 3
Deglaze with white wine, scraping the bottom with a spatula to release the juices. Let reduce by half. Add the tomato paste, crushed tomatoes, thyme, bay leaf, and lemon juice.
- 4
Simmer over low heat until the sauce coats the back of a spoon. The consistency should be syrupy. Stir in the black olives at the end of cooking.
- 5
Return the tuna to the sauce. Cover and let poach for 5 minutes. The fish should be tender under the fork but not crumble.
Frequently asked questions
How do you get this dish right?
- Do not overcook the tuna; it dries out very quickly. Keep it pink in the center.
- If the sauce is too acidic, a small pinch of sugar can balance everything out.
How long does this dish keep?
Keeps for 2 days in the refrigerator. This dish is even better the next day, eaten cold as an appetizer.
