SICILIAN STUFFED TUNA WITH CHERRY TOMATO SAUCE

Pesce tonno ripieno alla siciliana

Tuna is found in abundance in the waters around Sicily, and it is served in a variety of ways. Here the influence is definitely Arabian, with capers, spices, dried fruits and nuts.

Makes 4

2 tuna steaks, about ● 5cm thick

2 tbsp (dark) raisins ● 2 tbsp pine nuts ●

4 tbsp dry white wine ● 4 tbsp fish stock ●

250g coarse Italian ● bread, crusts removed, cut into 2.5cm cubes 3 anchovy fillets, ● mashed

4 tbsp fennel fronds, ● coarsely chopped 1 tbsp plus 1 tsp ● salted capers, drained and rinsed

A pinch of ground ● cinnamon A pinch of freshly ● grated nutmeg

Sea salt and freshly ● ground black pepper Olive oil, for frying ●

Italian ‘00’ plain flour, ● for dredging

A pinch of crushed dried ● chilli (peperoncino)

400g cherry tomatoes, ● cut into quarters

200g canned ● chopped tomatoes

100g Gaeta olives, ● stoned and then coarsely chopped

1. On a work surface, cut the tuna steaks in half crosswise, then cut each horizontally into four slices. Cover each slice with clingfilm and gently pound the slices until they are 3mm thick.

Cover and refrigerate.

2. Soak the raisins in hot water until softened – about 10 minutes – then drain. In a small frying pan, toast the pine nuts for about 2 minutes, shaking the pan, until they are lightly browned.

3. Pour the wine and fish stock into a shallow dish, add the bread and soak for about 10 minutes.

Gently squeeze the bread almost dry. Finely chop the bread and transfer it to a bowl. Gently stir in two-thirds of the raisins, pine nuts and anchovy fillets, and half of the fennel fronds and capers, plus the cinnamon and nutmeg. Season to taste with salt and pepper.

4. Lay the tuna slices on the work surface and season with salt and pepper. Spoon one tablespoon of the filling into the centre of each slice and roll up like a cigar, folding in the sides as you go. Secure each roll with a wooden cocktail stick.

5. Pour olive oil into a frying pan to a depth of 1cm. Lightly dredge the tuna rolls with flour. Fry four of the rolls at a time over a moderately high heat until golden brown – about two minutes each side – then transfer to a plate. Repeat with the remaining rolls. Wipe out the pan with paper towels.

6. In the same pan heat two tablespoons of olive oil, add the chilli, the remaining anchovy fillets and capers, and cook for 30 seconds. Add the cherry tomatoes and canned tomatoes and cook over a low heat until thickened – which will take about 15 minutes. Stir in the olives, one tablespoon of the fennel fronds and the remaining pine nuts and raisins. Season with salt and pepper.

7. Add the tuna rolls to the sauce. Cover and simmer over low heat, turning the rolls a few times until heated through – about 3 minutes. Transfer the rolls to serving plates, remove the cocktail sticks and spoon the sauce on top. Garnish with the remaining fennel fronds. Serve immediately. ➤