By: Chef Nick Stellino
3 tablespoons extra virgin olive oil
8 garlic cloves whole, peeled
½ teaspoon red peppers flakes
½ cup finely chopped red onion
2 tablespoons fresh parsley, chopped
1 tablespoon anchovy paste
4 ounces capers drained and washed with cold water
½ cup fresh black olives, preferably Kalamata, pitted and cut in half
½ cup white wine
1 cup chicken or fish stock
1½ cups tomato sauce
Four pieces of tuna about 5-6 ounces each
½ teaspoon salt
½ teaspoon pepper
2 tablespoons extra light olive oil
In a large sauce pan add the olive oil and cook over medium heat. Add the garlic and the red pepper, stir gently as the oil becomes hot and the garlic starts to brown, about two to three minutes.
Now add the red onion and stir well, cooking for two minutes.
Add the chopped parsley and stir. Stir in the anchovy paste until the paste melts into the other ingredients. About one to two minutes.
Add the drained capers and the olives stir to combine, cook for one to two more minutes.
Increase the heat to high, add the white wine, stir well for two more minutes until half of the wine has evaporated. Add the stock and the tomato sauce, bring to boil and simmer for 15-20 minutes.
While the sauce finishes cooking in a separate pan cook the tuna.
Add the extra light olive oil to the pan and cook over medium high heat until it starts to sizzle, about two to three minutes.
Season the fish with salt and pepper then cook it in the hot oil. Reduce the heat to medium, medium low and cook for about three minutes per side.
When you are ready to serve the fish, pour the sauce on each individual serving plate, pour enough to coat the bottom of the plate and place the fish on top of it, Sprinkle it with some fresh chopped parsley and bring it to the table. Serve with extra sauce on the side.