Many Italian-Americans are surprised at the quantity and variety of seafood they find when they go to Italy because it is much more abundant and affordable than it is here. Here fresh tuna is the main act in our week of Italian classics. Tuna with Tomatoes and Bay Leaves (Tonno al Pomodoro e Alloro) 3 Tbs (45 ml) extra-virgin olive oil 4-6 tuna steaks, about 6 oz (170 g) each, and about 3/4 inch (2 cm) thick Salt and freshly ground pepper to taste 1 large onion, thinly sliced 2-3 large tomatoes, seeded and coarsely chopped 3 bay (laurel) leaves 1/4 cup (60 ml) dry white wine 1 Tbs (15 ml) red wine vinegar Chopped parsley for garnish Heat the oil in a large skillet over high heat. Season the tuna steaks on both sides with salt and pepper and cook just long enough to lightly brown on both sides, about 1 minute per side. Transfer the tuna to a plate and set aside. Reduce the heat to medium and add the onion to the skillet. Saute until tender and lightly browned, about 10 minutes. Add the tomatoes, bay leaves, wine, and vinegar and cook uncovered until the tomatoes have formed a thick sauce, 10 to 15 minutes. Return the tuna to the pan and cook covered until the tuna is done to the degree of doneness you prefer, 2 to 3 minutes for medium rare, or 8 to 10 minutes for well done. Garnish with chopped parsley. Serves 4 to 6. [Non-text portions of this message have been removed]
