Directions
Step 1
Rinse the tomatoes, divide them in half, remove the seeds and cut them in small cubes. In a large nonstick pan (preferably with ceramic interior) put the oil and the shallot thinly sliced. Sauté on low heat until it softens. Add the tomatoes and let cook for about 15 minutes, tossing often to create some creamy consistency. Add salt and pepper.
Step 2
Cover the bottom of an oven casserole dish with parchment paper and slightly oil it. Spread the tomato sauce and place the tuna slices over it; sprinkle the tuna with a bit of salt and pepper and capers (in this case avoid the salt). Finally sprinkle with abundant parsley and a little oil.
Ingredients for four
- 4 Fresh tuna slices, ½” – ¾” thick 1 Shallot or red onion
- 8 oz. Fresh ripe plum tomatoes
- 2 tbsp. Capers (optional)
- 3 tbsp. Fresh Italian parsley, chopped
- 2 tbsp. Extra Virgin Olive Oil Himalayan salt & pepper to taste
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