Sicilian Tuna

PreparationMarinate tuna: Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes. Grill tuna: Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm. Meanwhile, make sauce: Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes. Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves. Cooks' note:You can also use bigeye or yellowfin (ahi) tuna.Per serving: Calories 347, Total fat 18 g, Saturated Fat 2 g, Cholesterol 79 mg, Sodium 430 mg, Carbohydrate 5 g, Fiber 1 g, Protein 41 g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

PreparationMarinate tuna: Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes. Grill tuna: Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm. Meanwhile, make sauce: Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes. Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves. Cooks' note:You can also use bigeye or yellowfin (ahi) tuna.Per serving: Calories 347, Total fat 18 g, Saturated Fat 2 g, Cholesterol 79 mg, Sodium 430 mg, Carbohydrate 5 g, Fiber 1 g, Protein 41 g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›