TUNNY (TUNA) AND OTHER MEATY FISH

Swordfish steak

TONNO O PESCE SPADA ALLA STEMPERATURA (for 2)

2 very thin slices tuna, swordfish, shark or similar

3 tablespoons sultanas

1-2 tablespoons chopped green olives

1-2 tablespoons capers

1 small celery stalk, finely diced

1-2 garlic cloves, peeled and thinly sliced

Olive oil, vinegar (or water from the capers), salt, pepper, fresh mint

This is Sicilian dish from Messina. It can be eaten as a hot main course, or cold as a summer salad or an hors d’oeuvre (in which case it will feed four). The fish must be cut very thin, like an escalope of veal.

Put the sultanas in a bowl, pour boiling water over them, leave them to soften for half an hour and drain. Assemble all the other ingredients, as the next stage must be done quickly if the dish is to be served hot. Heat some olive oil in a frying pan and cook the tuna briefly on both sides. Remove to heated plates. Add the sultanas, olives, capers, celery, garlic and mint to the pan with a couple of tablespoons of water. Cook gently for a minute or two. Add salt, pepper, perhaps a little more oil and a small teaspoon of vinegar (or some water from the caper jar) and return the tuna to the pan to reheat briefly. 

For dishes with tinned tuna see:

More swordfish (in the fish market in Venice)