Calabrian-style grilled tuna

Name: Calabrian-style grilled tuna
Cook time: 30 min
Cuisine: Italian
Ingredients: 250g of drained, tinned tuna; 6 tbsp of extra virgin olive oil; 1 finely chopped onion; 3 minced garlic cloves; 8 chopped anchovies; 150g of sliced button mushrooms; 300g of chopped, ripe tomatoes; 2 sprigs chopped fresh oregano; 150g of pitted black olives; half a cup of chopped, flat-leaf parsley; salt; pepper

STEVE MANFREDI

October 19, 2011

Calabrian-style grilled tunaJennifer Soo

Time:< 30 mins

Yellowfin tuna selected from larger fish will be the most expensive. Select a fish of even colour and clear unblemished flesh. The most highly prized part of the tuna is the belly. It is the fattiest part of the fish and is best for eating raw or quick grilling

Ingredients

250g of drained, tinned tuna
6 tbsp of extra virgin olive oil
1 finely chopped onion
3 minced garlic cloves
8 chopped anchovies
150g of sliced button mushrooms
300g of chopped, ripe tomatoes
2 sprigs chopped fresh oregano
150g of pitted black olives
half a cup of chopped, flat-leaf parsley
salt
pepper

Method

In a pan, heat 6 tbsp of extra virgin olive oil and lightly fry a finely chopped onion, 3 minced garlic cloves, 8 chopped anchovies and 150g of sliced button mushrooms for 4-5 minutes till soft. Add 300g of chopped, ripe tomatoes, 2 sprigs chopped fresh oregano and 150g of pitted black olives, simmering for 5 minutes more. Add 250g of drained, tinned tuna and half a cup of chopped, flat-leaf parsley, simmering for 15-20 minutes, stirring until the tuna has broken up.
To serve
Season with salt and pepper and serve with grilled fresh tuna steaks.
Makes enough for 10 or more serves.

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