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Tonno alla Siciliana
by Chef Nunzio Patruno from Nunzio Ristorante Rustico

Serves: 6

Ingredients:
6 blocks of tuna, center cut, 6 ounces each
1 yellow pepper, diced
1 red pepper, diced
1 long hot pepper, diced
1 medium onion, diced
2 garlic cloves, chopped
2 bay leaves
4 small new potatoes, diced
1 pint of cherry tomatoes, sliced in half
Pinch of oregano
2 ounces of extra virgin olive oil
4 basil leaves, chopped
1 tablespoon of mint leaves, finely chopped

Directions:
In a sauté pan cook in olive oil all the peppers, potatoes, onions, garlic, long hot pepper and tomatoes. Add the oregano & bay leaves and 1 glass of water. Cook for 10 minutes and set aside. Marinade the block of tuna with fresh herbs, salt & pepper.

In a sauté pan add 1 ounce of olive oil and cook the tuna on both sides until the tuna is crispy & crusty on the outside and rare on the inside. Set aside.

Plate the dish by placing the peppers & vegetables on a large serving platter. Then slice the tuna with an electric knife ¼ inch thick. Fan the tuna on top of the vegetables and sprinkle with fresh mint and drizzle with extra virgin olive oil. Serve. This dish is not only less than 500 calories but is also perfect for summertime dining; very colorful and light.

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