My Aunt Viviana was born in Calabria to a French mother and Calabrian father—my great grandparents.  Her combination of French and Italian heritage brings a great “marriage” of butter (which is French) with olive oil (which is Calabrian).

This recipe calls for good tuna steaks, preferably Hamachi (Amberjack or Yellowtail), or other good tuna.  Look for filets that are about 1 inch thick.

This recipe takes only about 10 minutes to cook, so it’s great food in no time!

Ingredients for 4 people

  • 4 fresh tuna steaks (¾ to 1 inch thick slices)
  • ½ box (or 1.25 cups) of crushed Pomì tomatoes (or preferably, a home canned recipe of heirloom tomatoes) olives
  • A handful of freshly chopped basil leaves
  • 3 tablespoons butter, melted plus an additional 2 tablespoons of butter in a frying pan
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon of capers
  • 2-3 tablespoons Kalamata olives
  • Breadcrumbs
  • Salt and pepper to taste

Preparation

  1. In a skillet large enough to hold the 4 tuna steaks, add the tomatoes, basil, capers, olives and olive oil.
  2. Heat the tomato sauce on low heat – it should be warmed, but not cooked
  3. In the meantime, melt the butter and add to a plate. Dip the tuna steaks in the melted butter, then coat each side with a light layer of bread crumbs. This should be a very light dusting of breadcrumbs on the surfaces of the tuna steaks.
  4. Melt the 2 additional tablespoons of butter in a frying pan on medium heat.
  5. Once the butter is melted, add the 4 tuna steaks, cooking on medium for 2-3 minutes, depending on how rare you prefer the tuna.
  6. Turn off the heat under both the tuna and the tomato sauce. Spoon the tomato sauce onto each plate, then put the tuna steak on top. Flip it over to coat each side, then serve immediately with some freshly cut bread.
  7. Buon appetito!

Italian Version

Ricciola o altro tipo di tonno (per 4 persone, cioè 4 fette di pesce), di Zia Viviana. 

Zia Viviana era figlia di madre Francese e di padreCalabrese Calabrese –miei bisnonni- percio` abbiamo il burro (Francia) e l’Olio d’oliva (Calabria)!  Ma vanno benissimo insieme in questa ricotta, come il matrimonio dei miei bisnonni!

In un pentolino; 250 g di pelati a pezzetti, meglio conserva di pomodori fatta in casa vedi mio website, 2-3 cucchiai di olio di oliva, basilico abbondante, caperi, olive a pezzetti e sale. Mettere sul fuoco basso e scaldare senza cuocere

Allo stesso tempo:

Tagliare il pesce in bistecche di 2-3 cm, passarle nel burro fuso, poi nella mollina di pane, poi in una padella in cui avete messo poco burro, giusto per ungere, e cuocere 2-3 minuti per lato a fuoco medio basso (dipende come vi piace la cottura).

Dividere la salsa di pomodoro nei 4 piatti, metterci sopra il pesce, girarlo, versarci su con un cucchiaio un po di salsa e buon appetito.