Tonight I made tunnu riganatu, oven-baked tuna with oregano, using thick, beautiful tuna steaks (750 g). Rather than fresh pomodori perini (which we don't have), I used a tin of Mutti’s polpa di pomodoro (400 g), which worked well with a halved Palermo pepper (1 pc), garlic (3 halved cloves), capers (I added 1 tbsp, but you can go lighter), and dried oregano (1 tsp).
I simmered the sauce gently in plenty of extra virgin olive oil (6–7 tbsp); then spooned it over the uncooked tuna steaks, arranged in an oven dish. Oven temperature: 180°C (convection). Season with pepper, and go easy on the salt; the capers add plenty! Cooking time: approximately 20–25 minutes.
I served it hot with some carrot-potato baguette; ideal for mopping up every bit of the sauce. Delish.
Original recipe from Giuseppe Coria’s Profumi di Sicilia.
Simple. Honest. Home-cooked meal.
