Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
4 center-cut tuna steaks (each about 6 ounces and 3/4-inch thick
1 teaspoon canola oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup peeled and seeded tomato in 1/2-inch dice
1/2 cup sweet onion, such as Vidalia, in 1/4-inch dice
3 tablespoons chopped fresh chives
1/4 teaspoon salt
1/3 cup fresh or store-bought salsa
3 tablespoons fresh lime juice
1/4 cup oil cured olives, pitted and chopped
3 tablespoons Filippo Berio extra-virgin olive oil
Preheat the oven to 200F.
Rub the tuna steaks on both sides with the canola oil, and sprinkle them with salt and pepper. Arrange the steaks on a serving plate, or on four dinner plates, and bake for about 20 minutes for rare steaks. If you wish the fish cooked to medium, leave it in for a few more minutes.
Mix the tomato, onion, chives, salt, olives, and salsa together in a medium bowl. Add the lime juice and olive oil, and mix well.
Remove the tuna steaks from the oven, and spoon the sauce liberally over and around them. Serve immediately.