Marinated Tuna in Caper Tomato Sauce


🛒Ingredients (Grocery List)

  • 6 tbsp Neutral Oil

  • Thyme

  • Bay Leaf

  • Rosemary

  • Juice of 1 Lemon

  • 8 Black Peppercorns

  • Six 6-ounce Tuna fillets

  • 6 oil-packed Anchovy fillets, halved

  • 2 Onions, finely chopped

  • 3 Garlic cloves, finely chopped

  • 1 1/2 pounds Tomatoes, peeled, seeded, and chopped

  • 1 cup Dry White Wine

  • Salt and Pepper

  • 1 tbsp Capers, drained

  • Chopped Parsley leaves

  • 1 tbsp Butter

🍴Serves: 6

⏰Prep Time: 40 min

⏱️Cook Time: 20 min

Plus, Overnight Marinated


🥣Instructions

1. Make the marinade: In a gratin dish, combine all the ingredients.

2. Using a small, sharp knife, make 2 evenly spaced 1-inch incisions in each Tuna fillet. Push half an Anchovy fillet into each incision. Add the Tuna to the marinade and turn to coat. Cover and refrigerate overnight, turning the fish occasionally.

3. Brush the marinade off the Tuna. In a flameproof casserole, cook the Tuna over medium-high heat until lightly browned on both sides. Add the Onions, Garlic, Tomatoes, Wine, and 6 tablespoons of Water. Season with the Salt and Pepper. Cover and bring to a simmer, then reduce the heat to low and cook for 20 minutes.

4. Using a slotted fish slice, transfer the Tuna to a warmed serving dish. If needed, simmer the sauce until slightly thickened. Remove the pot from the heat and stir in the Capers, Parsley, and Butter until the Butter melts creamily.

5. Pour the sauce over the Tuna and serve.

💡Tips

  • This dish can also be served cold, as a first course.