{"id":11991,"date":"2010-11-16T09:00:30","date_gmt":"2010-11-16T14:00:30","guid":{"rendered":"http:\/\/asweetlife.org\/?p=11991"},"modified":"2016-02-01T07:13:29","modified_gmt":"2016-02-01T12:13:29","slug":"tuna-livornese","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=11991","title":{"rendered":"Tuna Livornese"},"content":{"rendered":"

Recipe courtesy of Stephen Cooks<\/a> for Diabetes Awareness Month<\/p>\n

This dish is named after the Italian fishing port Livorno, site of one of the annual spring tuna harvests, and the recipe’s not carved in stone tablets anywhere: a quick Google session will reveal that there is a wide range of interpretations being presented as “Tuna Livornese.”<\/p>\n

As usual, I went to Elizabeth David’s Italian Food<\/a>, and found that her version is typically succinct: “Fry slices of … fresh tunny in oil. Drain them. Stew them for 30 minutes in a fresh tomato sauce flavoured with garlic. Garnish with plenty of parsley.”<\/p>\n

Mulling over all the Googled versions and Elizabeth’s, I decided that the basic ingredients are\u00a0 tomatoes, onions, garlic and the tuna. Basil, surprisingly to me, is apparently not one of the usual suspects for this dish. Other additions range from olives to capers to red pepper flakes, and the sequence and methods of cooking are all over the map.<\/p>\n

Working with Elizabeth’s outline, the first thing I realized was that I’m not that big on stewing fresh tuna for 30 minutes…so I made a fresh tomato sauce — skimping on the garlic, which I feel can overpower the fresh tomato and delicate tuna flavor, and adding basil, which I feel enhances both — and then I seared the tuna steaks and brought the fish and sauce together on the plate.<\/p>\n

This was an easy, quick (for me) and very successful combination of several of my favorite fresh local ingredients, with satisfying results.<\/p>\n

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