Tuna Steaks Take a Dip in Sardinia’s Favorite Tomato Sauce

Tuna fishing runs deep in Sardinian history, and nowhere more so than Carloforte, where it's still caught using ancient methods that respect the rhythms of nature and the tuna stocks themselves. This recipe comes from Francesco Mattana's debut cookbook, Eat Like A Sardinian, the same one we dug into with him for our recent In the Kitchen interview, and it's one of the simplest, most satisfying secondi in the book.

Tuna and tomato is a pairing found across Mediterranean cooking, and Francesco's version keeps it just as straightforward, anchovies, garlic, white wine, briny olives and tomatoes that break down into a sauce worth mopping up with good sourdough. It's a dish built for a seasonal side and a glass of Vermentino, the kind of meal that feels effortless but tastes like it took real care.

Tuna steaks cook fast, so the whole thing comes together in under 20 minutes.

THE TONNO AL POMODORO

Images and text with permission from Eat Like A Sardinian by Francesco Mattana, photography by Dave Brown. Published by Murdoch Books.

Serves 2

2 tablespoons extra virgin olive oil 3 anchovy fillets, finely chopped 2 x 120g (4 1/2oz) tuna steaks 1 banana shallot, finely chopped 1 garlic clove, thinly sliced 1/2 red chilli, thinly sliced 300g (10 1/2oz) baby plum tomatoes or cherry tomatoes, halved 100ml (scant 1/2 cup) Vermentino or a dry white wine like Sauvignon Blanc 5g (1/4oz) parsley, finely chopped, plus 1 sprig for garnish 10 Taggiasca olives, pitted fine sea salt and freshly ground black pepper

Heat half the oil in a medium frying pan over a medium heat. Add the anchovies and cook for 1 minute, then add the tuna steaks and cook for 1 minute on each side. Remove them from the pan and set aside on a plate.

Add the remaining oil, the shallot, garlic and chilli to the pan. Cook for 3 minutes, stirring constantly, before adding the tomatoes and wine. Cover and cook for 10 minutes, piercing half the tomatoes with a fork halfway through cooking so that they release their juices.

Taste and lightly season the sauce with salt and pepper as needed, then stir in the chopped parsley and olives. Place the tuna on top, cover again and cook for 1 minute, so it is still pink in the middle.

Serve garnished with a few parsley leaves. Tuna steaks can become dry if left too long after cooking, so enjoy straight away.

TOP TIP If you prefer not to use wine, use water instead and add the juice from 1/4 lemon just before serving.

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