World Cuisine

Tuna in Tomato and Caper Sauce

cook 20 mins
  • 4 tablespoons olive oil
  • 600 g (1 1/4 lb) fresh tuna, cut into bite-sized pieces
  • 1 large onion, sliced
  • 3 red peppers, cored, deseeded and sliced into rings
  • 8 capers
  • 125 ml (4 fl oz) white wine
  • 400 g (13 oz) can chopped tomatoes
  • 125 ml (4 fl oz) water
  • 2 tablespoons chopped basil leaves
  • 8 slices of ciabatta
  • lemon wedges, to serve
  • Heat 2 tablespoons of the olive oil in a large frying pan and brown the tuna on all sides.
  • Add the onion, red peppers, capers and white wine. Bubble to reduce the wine by half and then pour in the chopped tomatoes and measurement water. Simmer for 10–12 minutes. Stir in the basil.
  • Toast the ciabatta on both sides, then place 2 slices on 4 plates and spoon over the tuna and sauce. Serve with lemon wedges.
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