Aired July 25, 2014
1 teaspoon anchovy paste or 4 anchovy filets, minced
About 1/4 cup EVOO – Extra Virgin Olive Oil, divided
1 pint cherry tomatoes, halved
2 tablespoons capers, chopped
1/4 cup oil-cured olives, pitted and chopped
A handful of flat-leaf parsley, chopped
1/2 red onion, finely chopped
10 to 12 basil leaves, finely chopped
1 large clove garlic, grated or minced
1/2 teaspoon crushed red pepper flakes
4 6-ounce tuna steaks
Salt and pepper
Whisk up anchovies and 3 tablespoons EVOO, poured slowly. Add tomatoes, capers, olives, parsley, red onion, basil, garlic and red pepper flakes; stir and let stand 30 minutes.
Heat a griddle or cast-iron skillet over medium heat. Drizzle fish with remaining olive oil, about 1 tablespoon and season with salt and pepper. Cook fish 2 minutes on each side for rare, up to 4 minutes on each side for more opaque fish. Slice the tuna, arrange on plates and top with lots of raw sauce.