Name: Grilled Tuna with Red Wine, Caper, and Olive Sauce
Yield: Serves 4
Cuisine: France
Ingredients: 4 tuna steaks (each 6 to 8 ounces and about 1 inch thick); 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 small ripe tomato, peeled and seeded (see box), then finely chopped; About ⅓ cup extra-virgin olive oil; 1 bay leaf; 1 sprig fresh thyme, or ¼ teaspoon dried thyme; 1 tablespoon tomato paste; ¼ cup black olives, preferably tiny niçoise olives, pitted; 2 cups dry red wine; 1 medium-size onion, finely chopped; 2 tablespoons drained capers; 3 cloves garlic, minced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

I first tasted this dish (or one very nearly like it) on the end of a barely inhabited island located a few miles off the Côte d’Azur. The Ile de Porquerolles is where to go to escape the crowds and traffic of the Riviera. Immortalized by the mystery writer Georges Simenon, the island has a single town you can cross on foot in about ten minutes, set amid acres of national parkland. The residents had the good sense to ban cars from the mainland.

But in France nowhere is so remote tha