6 tablespoons extra-virgin olive oil
4 fresh tuna steaks (about 8 ounces each)
salt and freshly ground black pepper
1 medium onion, thinly sliced
1 tablespoon parsley, coarsely chopped
1 tablespoon capers
1 bay leaf
4 anchovy filets
1/2 cup Marsala wine
juice of 1 small lemon

In a large skillet, heat 2 tablespoons of the olive oil. Season the tuna steaks with salt and pepper, and brown them in the skillet over medium-high heat for a total of 5 minutes, turning once. Set them aside. Add 2 more tablespoons of olive oil to the skillet and add the onion, parsley, capers, and bay leaf. Cook for 8 to 10 minutes, or until the onion is very soft and translucent (lower the heat, if necessary, to prevent the onion from burning.)

Meanwhile, heat the remaining 2 tablespoons of olive oil in a small sauce pot, and add the anchovies. Cook over medium-low heat for about 5 minutes, stirring to break the filets.

Return the tuna steaks to the skillet, and pour in the Marsala wine. Cook for another 5 minutes, or until the wine is reduced by at least half. Remove the tuna steaks once again, add the anchovies to the skillet and strain the sauce. Adjust seasoning with salt and pepper if necessary (be careful, anchovies will add a lot of saltiness to the dish). Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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