Tonno alla Messinese is a Sicilian classic featuring seared tuna steaks simmered in a savory tomato, caper, and olive sauce. Fresh cherry tomatoes add a burst of sweetness.
Preparation Time
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients (for four people)
- 4 fresh tuna steaks (around 150-200g each)
- 4 tablespoons extra virgin olive oil (60 ml)
- 2 garlic cloves, thinly sliced
- 1 medium onion, finely chopped
- 300g cherry tomatoes, halved
- 100g black olives, pitted and halved
- 2 tablespoons capers, rinsed (30 ml)
- 1 tablespoon fresh parsley, chopped (15 ml)
- 1 tablespoon white wine vinegar (15 ml)
- 1 teaspoon oregano (5 ml)
- Salt and pepper, to taste
- Fresh basil leaves (for garnish)
- Lemon wedges (for serving)
Note: 1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Tuna Steaks
Season the tuna steaks, whole or cut in pieces, with salt, pepper, and olive oil. Heat 2 tablespoons of olive oil over medium-high heat in a large pan. Sear the tuna steaks for 2 minutes on each side until browned but still rare inside. Remove from the pan and set aside.
Step 2: Sauté the Aromatics
In the same pan, add the remaining olive oil. Lower the heat to medium, then add the garlic and onion, sautéing until soft and fragrant, about 5 minutes.
Step 3: Add the Cherry Tomatoes
Add the halved cherry tomatoes to the pan and cook for 3-4 minutes, allowing them to soften and release their juices.
Step 4: Build the Sauce
Add the olives, capers, oregano, and white wine vinegar to the pan. Stir well, simmering the sauce for another 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
Step 5: Finish with Tuna
Return the seared tuna steaks to the pan, spooning some of the sauce over them. Let the dish simmer for 5 minutes, allowing the tuna to absorb the flavors while remaining tender.
Step 6: Serve
Transfer the tuna steaks onto plates, generously topped with the Messinese sauce. Garnish with freshly chopped parsley, basil leaves, and lemon wedges on the side.
Tips and Tricks
- Don’t Overcook the Tuna: The tuna should remain slightly pink inside for the best texture. Avoid overcooking, as it can become dry.
- Boost the Flavor: Add a pinch of red chili flakes for a subtle heat or anchovy paste for extra depth.
- The uniqueness of this recipe variation: The key difference in this version of Tonno alla Messinese is the inclusion of fresh cherry tomatoes, which add a natural sweetness and juiciness to the sauce. The original version may use canned tomatoes, but adding fresh cherry tomatoes gives the dish a brighter, more vibrant flavor.
Serving Suggestions
Serve with roasted potatoes or a fresh green salad on the side. Pair the dish with couscous or crusty bread for a heartier option to soak up the flavorful sauce.
Wine Pairing
A Sicilian white wine such as Grillo or Vermentino pairs beautifully with this dish’s bold flavors. Bulgarian wines like Sauvignon Blanc or a crisp Tamyanka would complement the dish’s acidity and richness.
Nutritional Information (Per serving)
- Calories: 410 kcal
- Protein: 38g
- Fat: 22g
- Carbohydrates: 10g
- Fiber: 3g
- Sodium: 850 mg
Storage Suggestions
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the tuna.
About the Tonno alla Messinese
Tonno alla Messinese is a classic dish from Messina, Sicily, reflecting the island’s coastal flavors. The fresh tuna is complemented by the rich, briny combination of capers and olives, while the sweetness of fresh cherry tomatoes adds balance. This simple yet bold dish showcases the best of Mediterranean cuisine.
Cultural Context
Sicilian cuisine is deeply influenced by its historical connection to Greek, Arab, and Spanish cultures, evident in the diverse ingredients used in this dish. Tuna has long been a key ingredient in Sicilian dishes, with fresh, locally caught fish playing a vital role in the island’s food traditions. Adding olives, capers, and tomatoes highlights Sicily’s abundant agricultural resources, making this dish a testament to the region’s culinary heritage.
