Tuna steaks are an integral part of the culinary scene in Sicily and this delicious sweet and sour sauce helps to bring out the flavor not only of the fish, but somehow of Sicily itself!
6tuna steaks, weighing about 2¼lb in total
extra virgin olive oil
4garlic cloves, minced
4celery stalks, chopped
4tablespoons pitted green olives
4tablespoonsgolden raisins, plumped in hot water for about 12 minutes, then drained
3tablespoonswhite wine vinegar
1heaping tablespoonfresh mint leaves, chopped fine
sea salt and freshly ground black pepper
Preheat the broiler or light a barbecue. Brush the tuna generously with olive oil on both sides, then broil the tuna over a medium-hot broiler or over a barbecue on both sides until browned on the outside and still pink in the middle.
Meanwhile, heat about 4tablespoons of olive oil in a small saucepan. Add the garlic and celery and fry gently until the garlic and celery have softened.
Add the olives, capers, and golden raisins, and cook over a low heat for 2 to 3 minutes.
Add the vinegar and cook over a high heat for two to three minutes to evaporate the fumes of the vinegar. Season with salt and pepper to taste and add the chopped mint.
Arrange the cooked tuna on a platter, pour over the sauce and serve immediately.