Tuna Steaks Dipped in Sardinian Tomato Sauce

Tuna steaks take a dip in Sardinia’s favorite tomato sauce, a preparation deeply tied to the fishing history of Carloforte. The region has relied on ancient methods to catch the fish, respecting the natural rhythms and the tuna stocks themselves. This recipe comes from Francesco Mattana’s debut cookbook, Eat Like A Sardinian, which highlights how these traditions translate into simple, satisfying meals.

The pairing of tuna and tomato is a staple across Mediterranean cooking. Mattana’s version keeps it straightforward. You get anchovies, garlic, white wine, briny olives, and tomatoes that slowly break down into a thick sauce worth mopping up with good sourdough. It is a meal built for a seasonal side and a glass of Vermentino, the kind of dish that feels effortless but tastes like it took real care.

Simple Ingredients for a Complex Flavor

The ingredient list is minimal. You need two tablespoons of extra virgin olive oil and three anchovy fillets. Chop them finely. For the protein, look for two steaks weighing around 120 grams each. The aromatics include a banana shallot, a garlic clove, and half a red chili. The sauce requires 300 grams of baby plum or cherry tomatoes, halved. A splash of dry white wine, such as Vermentino or Sauvignon Blanc, finishes the dish. Parsley and five pitted Taggiasca olives round out the mix.

Start by heating half the oil in a pan. Add the chopped anchovies and cook them for just one minute. This step is essential. The anchovies melt into the oil, creating a salty, savory base without adding a fishy taste. Add the tuna steaks next. Cook them for only one minute on each side. Remove them and set them aside on a plate.

While the recipe focuses on the final plate, the origins of the meal in Carloforte reflect a broader philosophy of sustainability. The specific instruction to cook the tuna steaks for a mere two minutes total is not just a time-saving measure; it is a technique designed to counteract the potential for drying out the protein. This rapid cooking aligns with the source’s mention of respecting the tuna stocks, ensuring the final dish retains moisture and texture, which is often difficult to achieve with larger cuts of fish.

Now make the sauce. Add the remaining oil to the pan, along with the shallot, garlic, and chili. Cook these for three minutes, stirring constantly so the aromatics don’t burn. Add the tomatoes and the wine. Cover the pan and let it simmer for ten minutes. Halfway through, pierce some of the tomatoes with a fork so they release their juices.

Taste the sauce and add sea salt and pepper. Stir in the chopped parsley and the olives. Place the tuna steaks back on top of the sauce. Cover again and cook for one more minute. You want the fish to be pink in the middle.

Serve with a garnish of parsley leaves. The steaks can dry out if left too long, so serve them immediately. If you do not have wine, use water instead and add the juice from a quarter lemon just before serving. This method of cooking fish quickly is part of a larger movement towards mindful consumption.