I sent my dear husband off to Frank’s Seafood Market with instructions to purchase “whatever Mr. Fishmonger would choose to take home for dinner tonight.” He returned with a slab of sushi-grade tuna so gorgeous it begged to be licked and then devoured raw. I couldn’t wait to crack open my bottle of Sicilian olive oil I had been saving to drizzle over supremely fresh fish.
Although the tuna could have easily been enjoyed as is, I did decide to give it a nice crust with a quick sear in a hot cast iron skillet. I then thinly sliced the tuna, placed it on a bed of wilted spinach and topped it with one of my favorite seafood sauces from Steven Raichlen’s Planet Barbecue. A riff on his recipe for Livornese sauce and photo follows.
¼ cup extra virgin olive oil. (Use your good stuff for this recipe as it shines)
Handful of pitted kalamata olives — feel free to chop them if you wish
2 to 3 cloves of garlic, sliced paper-thin
Handful of drained capers
Several chopped fresh tomatoes or good quality canned tomatoes in the winter months
Several tablespoons of chopped fresh parsley or other herbs
Squeeze of fresh lemon juice
Salt & pepper to taste
Heat the olive oil in a medium skillet over high heat. Quickly saute the garlic, capers, olives and parsley until garlic turns golden brown and crisp. Add tomatoes and a few squeezes of lemon juice and boil until reduced just a bit — 2 to 3 minutes should be plenty. Season with salt and pepper and spoon over fish. Drizzle additional olive oil over fish if needed.
Viola, that is all! Light, healthy and satisfying. All you really need is fresh fish and high quality olive oil to turn this into a fabulous dinner. Enjoy!