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La Tunnina del Rais

3 pounds tuna, cut in 4-inch chunks
2 tablespoons fine sea salt
1/2 cup olive oil
3 fat cloves garlic, peeled, crushed, and minced
2 large yellow onions, peeled and thinly sliced
2 pounds very ripe tomatoes, peeled, seeded, and coarsely chopped
1/2 cup salted capers, rinsed and dried
8 ounces green Spanish olives, stones removed
4 ounces white raisins
1 1/2 cups red wine
2 tablespoons best-quality red wine vinegar


Bathe the chunks of tuna in cold, sea-salted water (2 tablespoons fine sea salt to 2 quarts water) for 1/2 hour. Rinse the tuna under cold water and dry the flesh on absorbent paper towels. Over a lively flame, heat the olive oil in a large ceramic or terra-cotta pot and sear the tunaonly those pieces at a time that will fit without touchingbrowning them well, until crisp on all sides. As the tuna is seared, remove it to a holding plate. When all the tuna has been seared, lower the flame and add the garlic and onions to the still-hot oil, rolling them about until soft but not colored. After 5 minutes, add the tomatoes, capers, olives, raisins, and the wine. Heighten the flame a bit and permit the sauce to reduce for 3 to 4 minutes. Off the heat, stir in the vinegar. Add the tuna to the sauce, including any accumulated juices from the holding plate. Over a low flame, braise the tuna in its sauce for 5 minutes, covering the pot with a skewed lid. Allow the tuna to rest for 1 hour or so and present it, at room temperature, in shallow bowls with a benediction of wine vinegar, chunks of roasted semolina bread, red wine, and tales of the Saracens. The braising sauce is also a wonderfully rich condiment for pasta.

Source: www.epicurious.com