A tuna catch is a grand event in Sicily, and this popular fish is cooked in any number of ways. This method has a delicious sauce that goes with it.
3 ripe tomatoes, about 1½ pounds
3 tablespoons capers, rinsed and drained
1 garlic clove, minced
1 tablespoon chopped fresh oregano
or 1 teaspoon dried
2 tablespoons minced parsley
3 tablespoons olive oil
¾ teaspoon salt
½ teaspoon pepper
4 tuna steaks, cut ¾ inch thick, about 8 ounces each
Prepare a hot fire in a charcoal or gas grill. Cut a ½-inch slice from the top of each tomato and gently squeeze to extract seeds and juice. Chop tomatoes coarsely and place in a medium bowl. Stir in the capers, garlic, oregano, parsley, and two tablespoons of the olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Set tomato-caper sauce aside.
Brush fish with remaining one tablespoon of olive oil and season with remaining ¼ teaspoon each of salt and pepper. Place fish on an oiled grill set four to six inches from coals. Grill tuna, turning once, until opaque throughout but still moist inside, about 8 to 10 minutes. Top each tuna steak with tomato caper sauce.
