GMA: Fabio Viviani’s Tuna Steak with Tomatoes & Capers Recipe Review

Fabio Viviani Father’s Day Recipes With Tomato

Growing up in Italy, Fabio Viviani said that they embraced tuna, olive oil, and tomatoes, the cheap foods. The Mediterranean dishes were simple and cheap to eat. He was inspired to write “Fabio’s Italian Kitchen” from cooking with his father and grandfather growing up.

“If you over cook fish, you might end up in purgatory,” Fabio said. So be careful with this recipe. Viviani’s tuna steaks with tomatoes and capers looks so beautiful and delicious that it would be perfect for a family meal on Father’s Day.

Fabio Vivani’s Tuna with Tomatoes & Capers

Ingredients

• 6 cloves garlic, crushed
• 2 bunches oregano, tied with string
• 1/2 cup olive oil
• 8 anchovy fillets
• 2 sprigs rosemary
• 2 cups Fabio’s Tomato Sauce
• 1/2 cup capers, drained, or rinsed if salted
• 2 lb. cherry tomatoes, cut in half
• Salt and pepper
• 4 tuna steaks, 8 oz. each, preferably center cut
• Fresh parsley, chopped

Cooking Directions

Place your garlic and bunches of oregano in a deep saute pan. Add the olive oil and turn the heat to medium. Cook this until the garlic is golden. Add in anchovies and mash them with a wooden spoon. Then, put in the rosemary and tomato sauce, bringing it to a boil. Turn the heat down and reduce for 10 to 15 minutes. Add the capers and cherry tomatoss with salt and pepper if necessary.

Place the tuna steaks into the sauce and cook in each side for about 5 minutes on medium heat. Turn the heat off and let the fish rest for 10 minutes. Remove the tuna and serve with sauce (reduce it more is desired) and some fresh parsley on top.

You can find more in Fabio’s Italian Kitchen by Fabio Viviani.