Tuna Braised with Olives, Tomatoes, and Mint
Rare, even raw tuna may be in vogue - but it is not to everybody's taste. That said, it's best not to let the pendulum swing too far in the other direction, either. Dry, overcooked tuna is no treat. Where, then, is that perfect middle ground of moist, tender tuna with just the barest hint of pink at the center? Italian cooks braise tuna to bring out its best. The final drizzle of extra virgin olive oil just before serving unifies the elements of each dish.
1/3 cup extra virgin olive oil plus extra for drizzling
1 small onion chopped
3 cloves garlic medium size, minced or pressed
pinch hot red pepper flakes
2/3 cup tomatoes diced canned
2/3 cup green olives pitted and quartered lengthwise
1/4 cup mint chopped fresh
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 teaspoon salt or more to taste
1/2 teaspoon black pepper or more to taste
2 pounds tuna fresh, steaks, about 1 inch thick
2 tablespoons parsley chopped fresh
In a large saute pan with straight sides, warm 1/3 cup of olive oil over medium heat. Add the onion, garlic, and red pepper flakes, stir to coat, and cook, stirring frequently, until the onions are soft and translucent, about 3 minutes.
Add the tomatoes, olives, 3 tablespoons of mint, the oregano, wine, and 1/2 teaspoon salt, bring to a simmer, and cook, stirring occasionally, to blend flavors and thicken slightly, about 4 minutes.
Sprinkle the tuna steaks with the remaining 1/2 teaspoon of salt and the black pepper, place them in the pan, and cover with the tomato mixture. Cover the pan, reduce heat to low, and cook until the tuna is mostly opaque and very faint pink at the center, about 15 minutes.
Transfer the tuna to a serving platter; add the parsley to the tomato mixture and stir to distribute. Adjust the seasoning with salt and pepper, if necessary, top the tuna with the tomato mixture, drizzle with extra virgin olive oil.