Name: Sicilian Tuna
Cook time: 30 min
Total time: 1 hr
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 3 anchovy fillets, finely chopped; 1 garlic clove, finely chopped; 2 teaspoons finely chopped oregano; 4 (6-ounces) tuna steaks, preferably albacore (1 inch thick; see cooks' note, below); 2 tablespoons extra-virgin olive oil; 2 celery ribs, cut into 1/4-inch dice, plus 3 tablespoons celery leaves, coarsely chopped; 2 ripe tomatoes, cut into 1/4-inch dice; 1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped; 2 tablespoons small capers, drained and chopped; 3 tablespoons finely chopped basil; 1 tablespoons fresh lemon juice; Equipment: a 2-burner grill pan

Even those who prefer their tuna raw or quickly seared will be won over by this preparation. Marinated in a savory anchovy-lemon dressing, the tuna steaks are cooked until their centers are pale pink but still quite juicy. The bold flavors continue in the colorful sauce of briefly cooked tomatoes, black olives, capers, celery, and basil.

Cooks' note:

You can also use bigeye or yellowfin (ahi) tuna.

Recipe notes

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