Livorno-Style Braised Tuna

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A rustic Tuscan seafood dish from the port city of Livorno, this braised tuna simmers in a bright tomato sauce briny with capers, olives, and a splash of dry white wine. Quick enough for a weeknight yet elegant enough for company, it is traditionally served with thick slices of toasted bread or creamy polenta to soak up every drop of the pan sauce.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 15 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the tuna

• 4 tuna steaks (about 6 oz / 170 g each), preferably sashimi-grade yellowfin or ahi
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

For the Livorno sauce

• 1 medium yellow onion, finely diced
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 can (28 oz / 800 g) crushed San Marzano tomatoes
• 1/3 cup pitted Taggiasca or Kalamata olives, roughly chopped
• 2 tablespoons salted capers, rinsed
• 1 small bay leaf
• 1/2 teaspoon fine sea salt, plus more to taste
• 3 tablespoons chopped flat-leaf parsley, plus more for garnish
• 1 lemon, cut into wedges, for serving

Directions

1. Pat the tuna steaks very dry with paper towels and season both sides with salt and pepper. Let them sit at room temperature while you build the sauce.
2. Heat the olive oil in a wide, heavy skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and red pepper flakes and cook 1 minute more until fragrant.
3. Pour in the white wine and simmer, scraping the bottom of the pan, until reduced by half, about 2 minutes. Stir in the crushed tomatoes, olives, capers, bay leaf, and 1/2 teaspoon salt. Simmer gently, uncovered, for 8 to 10 minutes until the sauce has thickened slightly.
4. Nestle the tuna steaks into the sauce in a single layer. Spoon some of the sauce over the tops, cover partially with a lid, and cook for 3 to 4 minutes.
5. Carefully flip each steak, baste with the sauce, and cook uncovered for another 2 to 3 minutes for medium-rare (longer if you prefer). Tuna is best when still slightly pink in the center; do not overcook.
6. Remove the bay leaf and stir the chopped parsley into the sauce. Taste and adjust the seasoning with additional salt or a squeeze of lemon if the sauce needs brightness.
7. Serve the tuna immediately in shallow bowls with plenty of the sauce spooned over, garnished with extra parsley and lemon wedges alongside crusty bread or soft polenta.

Cook’s Notes

• Sashimi- or sushi-grade tuna gives the silkiest texture; if using previously frozen steaks, thaw them fully and pat very dry before searing.
• Ahi or yellowfin are the traditional choices, but sustainably caught albacore or even thick swordfish steaks work well in this preparation.
• For an even more authentic Livornese flavor, add 1 tablespoon of chopped fresh basil along with the parsley and finish with a light drizzle of good Tuscan extra-virgin olive oil.
• Serve with toasted Tuscan bread rubbed with garlic, creamy buttered polenta, or boiled new potatoes to make a complete meal.
• Leftover sauce (without the tuna) keeps in the refrigerator for up to 3 days and is wonderful tossed with spaghetti the next day.

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