Tuna Stemperata (tomato, olives and capers)

There is a six week countdown until both of my best friends get married. Literally a week apart from each other. I’ll be flying to Puglia for 5 days for Valentina’s ‘Matrimonio’ with Leo. Then I’ll be flying back to the UK for Marie’ & Steve’s wedding in West Wales. It will be the most amazing two weeks and I literally can’t wait. However, lets say I may have been slightly optimistic when I bought both wedding outfits a little while back. Buying them both a size smaller, I thought it would give me the incentive I needed to lose a little ‘puppy fat’. However, both weddings are now only 6 weeks away and I have a little way to go to fit into them properly. However, I don’t give up easily. Inspired by my recent trip to Salento, Puglia in Italy, I have been trying to create delicious dinners that will help me get to my ‘ideal size’ without starving myself from the type of cooking I love. Alongside some good old fashion exercise, I’m hoping I will get into my new Moschino suit, finger crossed. Here, I present to you Tuna Stemperata – a Sicilian inspired recipe; a sauce made up of tomatoes, capers and olives. Serve with a green salad and I promise you won’t regret it.

[ingredients title=”Ingredients – 2 people”]

• 1 red onion, finely chopped
• Olive oil
• 3 garlic cloves, finely chopped
• Pinch of chilli flakes
• Pinch of dry rosemary
• 270g cherry tomatoes
• 75ml red wine vinegar
• 1 tbsp capers
• 80g pitted green olives, chopped
• Pinch of dry oregano
• 1 tsp sugar
• Salt & pepper
• 2 fillets of fresh tuna

[/ingredients]

[directions title=”Directions”]

1. Drizzle some olive oil in a pan, add the red onion and cook slowly till softened.
2. Add the garlic, rosemary and chilli flakes. Stir with a wooden spoon and cook for 1 minute
3. Add the cherry tomatoes and cook on a medium heat for a few minutes until the tomatoes start to soften.
4. Pour in the red wine vinegar and cook until nearly evaporated
5. Add the capers, olives, oregano and sugar.
6. Stir with a wooden spoon and cook for 5-10 minutes
7. In the meantime, lightly coat the tuna steaks with olive oil. Pan fry the tuna on a griddle/frying pan for a couple of minutes each side.
8. When tuna is cooked, serve on a plate with the stemperata sauce on top.

[/directions]