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TUNA PROVENCAL

Serves : 4
INGREDIENTS
  • 4 tablespoons fresh lemon juice
  • 1 to 1/2 tablespoons Zoe organic extra virgin olive oil divided
  • 4 4 ounce Ahi tuna steaks
  • 1/4 teaspoon salt divided
  • 1/4 teaspoon pepper divided
  • Ingredients/Sauce
  • 1 tablespoon Zoe organic extra virgin olive oil
  • 1 medium onion minced
  • 2 14 ounce cans Carmelina eSan Marzano Italian chopped tomatoes
  • 1 clove Garlic crushed
  • 1 teaspoon fresh oregano
  • 1/2 teaspoon fresh thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 1/2 cup dry white wine
  • 1 tablespoon Flli Pagani Italian tomato paste
DIRECTIONS

Combine the lemon juice and 1 tablespoon olive oil in a glass baking dish. Place the fish in the dish and coat all sides with the liquid. Sprinkle the tops of the steaks with half of the salt and pepper. Cover with plastic wrap and refrigerate for 1 hour.

After about 45 minutes, start the sauce. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onions and cook until clear and tender, but not brown. Rinse and drain the tomatoes and add to the onions, mix in garlic, oregano, thyme, and 1/8 teaspoon each salt and pepper. When bubbles start to appear, cook for 1 more minute, and then add the white wine. Bring to a gentle boil again. Cook for 1 minute, then cover and reduce heat to a simmer.

Heat the remaining 1/2 tablespoon of olive oil in a grill pan or nonstick skillet over medium high heat. When the pan is hot add the tuna steaks, unseasoned side up. Season tops with remaining 1/8 teaspoon each salt and pepper. Sear about one minute on each side for rare steak, longer for more well done. Transfer steaks to a serving dish.

Remove sauce from heat and stir in tomato paste. Spoon sauce over tuna and serve.