Substitute salmon or swordfish for the tuna.Tuna is caught in the waters off Sicily, and in this recipe the gentle heat of the slow cooker glorifies this meaty fish while keeping it fairly rare. If you have any left over, serve it over pasta the next day, breaking the fish up into pieces.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
1 (11/2 to 2-pound) tuna fillet in one thick slice
1/4 cup olive oil, divided
1/2 small red onion, chopped
3 garlic cloves, minced
11/2 cups Herbed Tomato Sauce or purchased marinara sauce
1/2 cup dry white wine
3 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh parsley
1 bay leaf
Salt and freshly ground black pepper to taste
1. Soak tuna in cold salted water for 10 minutes. Pat dry with paper towels.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. Add tomato sauce, wine, capers, parsley, and bay leaf to the slow cooker, and stir well. Cook on High for 1 hour.
3. Heat remaining oil in the skillet over medium-high heat. Add tuna, and brown well on both sides. Add tuna to the slow cooker, and cook on High for an additional 1 to 11/2 hours, or until tuna is cooked but still rare in the center. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.
Note: The dish should be cooked just prior to serving.
Variation:
Substitute salmon or swordfish for the tuna.