Tonno alla Stemperata

Preparation info

  • Serves


    as a Main Course, Many More as a Starter
    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

This recipe is adapted from Sicilian Food by Mary Taylor Simeti, whose books have also served as an excellent substitute for actually going myself.


  • 3 tablespoons sultanas
  • 2 tablespoons olive oil
  • 4 tuna


Place the sultanas in a bowl and cover them with boiling water. Leave them to steep for 30 minutes so that they plump up and become tender, then drain.

Heat the olive oil in a large non-stick frying pan and add the well-seasoned tuna steaks. Colour them over a high heat on both sides – say, 2 minutes a side – then transfer to a plate. In the same oil, fry the celery and garlic together