MASTERING THE BASICS.- Tuna Steaks Sicilian Style

MASTERING THE BASICS-  Tuna Steaks Sicilian Style:   Here is an easy and quick dish that can be a weekday entree or served to guests. High in nutrition and low in carbohydrates it can also become a part of your healthy offerings for your family too. Big on taste and nutrition, what more could you ask for?

Of course this preparation can also be made with other proteins since the sauce lends itself to this, you can also add tomato sauce and wine to make it into a "Puttanesca" type of sauce, add to pasta or rice and obtain a different dish, and due to the high flavor of this sauce you can pair it with beef, pork, chicken or other types of fish, so very flexible too.

You will need the following ingredients:

2 Ahi Tuna Steaks
4 - 6 Tablespoons Olive Oil
Salt and Pepper to taste
1/2 cup Onion, chopped
2 - 4 Garlic Cloves, peeled and finely chopped
3 Tablespoons Capers, drained (you can also add their vinegar if you like it like I do)
3 Tablespoons Olives, can be black or green, pitted and sliced
1/4 cup Raisins (optional)
1 - 1 1/2 cup Plum Tomato (Saladet) chopped in small cubes (you can use Cherry Tomatoes)
2 Tablespoons Flat Leaf Parsley, chopped
6 Basil Leaves, chopped
1/4 - 1/3 cup Pine Nuts (optional), toasted
1 Can of Tomato PASTE or if using a tube, about 1/2 can or 2-3 Tablespoons of Paste
1 Lb of  String Pasta, Spaghetti or Angel Hair or your choice- 1/2 the package, cooked and reserve at least 1-2 cups of the pasta water

PREPARATION:

1.-  In a medium pan, using medium high heat, add the olive oil to the pan and allow it to get hot, while you wait for this salt and pepper the fish on both sides.  Once the pan is hot add the fish and cook for about 3-4 minutes on each side. Once done, remove the fish to a plate, cover to keep warm. Do not clean the pan.

NOTE: If you are turning this dish into a pasta dish and want more of a tomato sauce, at this point you can add 1-2 Tablespoons of olive oil if the pan has gotten a little dry, add the tomato paste in order to fry it for a little while and remove the raw tomato taste. Once this is done you can continue the same order as in #2 and once you've been sauteed them for a while, you will add more liquid to make it a true sauce for pasta.

2.-  Using the same pan but lowering the heat to low, add the onions and stir until the become tender and lightly golden which only takes a couple of minutes, then add the garlic, capers, olives, raisins if using and the tomato and continue to stir for at least 3-4 minutes. The tomatoes should release their juice to make the sauce more liquid, if they don't you can add some stock, either fish or chicken, or use the caper or olive vinegar if you like it, you can also add white wine so its saucy. Taste the sauce to insure the seasoning is correct. Add 1/2 of the Parsley and Basil.

3.- Once the sauce is incorporated, if you're using pasta- Add the pasta at this time, you might need to add some of the pasta water to give it the texture that you need or not. Once you like the texture, add the pasta to the sauce, mix well. Top with the remaining Parsley and Basil once its on the plate.

If using wit fish or other protein, return the fish to the pan to warm up and once it's heated you can proceed to serve and top with the remaining herbs. Enoy!