A lovely lady called Nonna Fangitta made me this incredible dish on the island of Favignana off the coast of Sicily. It’s so so good, and any leftovers can be used in pasta or in a salad the next day. Make sure you get your tuna in a whole piece, rather than in bits.
| ||1 || lb. 2 oz. fresh, ripe tomatoes (red, yellow, and orange if you can get them) |
| ||14 || oz. fresh tuna fillet, whole |
| ||3 || cloves garlic, peeled and finely sliced |
| ||2 || sprigs fresh rosemary, leaves picked |
| ||1 || fresh red chile, deseeded and finely sliced |
| ||~ || Olive oil |
| ||~ || Small handful capers, rinsed |
| ||6 || anchovy fillets |
| ||1 || tsp. dried oregano |
| ||1 || cinnamon stick |
| ||1 || can (14 ounces) good-quality plum tomatoes |
| ||~ || Sea salt and freshly ground black pepper |
| ||~ || Extra-virgin olive oil (optional) |
| ||~ || Small handful fresh flat-leaf parsley, chopped (optional) |
Copyright © 2006 Jamie Oliver. Published by Hyperion.