Tuna “Sandwiches” with Raisins, Herbs, and Capers in a Fresh Tomato Broth

Variations of this dish can be found all around southern Italy and Sicily. The flavor of the broth depends on using sweet ripe tomatoes. If your tomatoes are not up to snuff, try oven roasting them first to develop their flavor, or use good-quality canned tomatoes to make the juice. Ideally, the broth should be relatively clear. Tuna acceptable for this recipe are troll-caught bigeye or yellowfin. Ask your fishmonger to cut the slices specified in this recipe.