Preparation Time: 45 Minutes
Submitted by: Olio Provenzani
Suggested Olive Oil: Olio Provenzani
This is a typical Sicilian way to cook tuna. The taste is amazing and strong! It’s perfect for dinner, Sunday meal and other occasions. I suggest to combine the dish with a strong and flavoured white wine like “adenzia” (chardonnay) by Cristo di Campobello.
1/4 Cup Olio Provenzani Extra Virgin Olive Oil
4 slices of fresh tuna
400 gr. ripe red tomatoes
1 handful of breadcrumbs
10 gr. capers
20 pitted green or black olives
6 basil leaves
Oil an oven dish with care and lay down the slices of tuna, sprinkle with chopped basil and grinded olives and then add the diced tomatoes. After having sprinkled breadcrumbs on, arrange, here and there, capers, olives and a few whole pieces of tomato. Adjust then with salt and black pepper, drizzle with abundant Olio Provenzani Extra Vergin olive oil and place the dish in a preheated oven, and cook at 160 ° C for about 25 minutes. Serve hot tuna.