(for the relish)
1/2 small red onion, very finely chopped
1 big clove of garlic, very finely chopped
2 tablespoons capers, coarsely chopped
1/2 cup caper berries, thinly sliced
1/4 cup really good extra virgin olive oil
1/4 cup finely chopped Italian parsley
(for the puttanesca fregola)
2 or 3 tablespoons extra virgin olive oil
4 garlic cloves, minced
a pinch of red pepper flakes (how big a pinch depends on your taste)
1/2 cup tomato sauce
1/2 cup diced tomatoes in juice
1/4 cup black olive tapenade (store bought or homemade)
1/4 cup finely chopped Italian parsley
1 cup fregola or Israeli couscous
Kosher salt and freshly ground black pepper
(for the tuna)
1 6 ounce sushi grade tuna steak per person
Kosher salt and freshly ground black pepper
olive oil
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First make the relish.
In a small bowl, combine the red onion, garlic, capers, caper berries, parsley, and olive oil. Stir gently to combine. This can be made ahead but not too far ahead. The red onions sort of end up dying everything pink.
Next start the fregola. Fill a medium pot with water, cover and bring to a boil over high heat. Once the water comes to a boil, add the fregola (or Israeli couscous) and cook according to the package instructions, making sure to taste about 2 minutes before the package states it should be done. It might not need as much time as the instructions state.
Meanwhile move on to the puttanesca sauce. Heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring constantly, until it has softened but not browned. Add the pepper flakes, stir and cook for another minute or so. Add the tomato sauce, diced tomatoes, and tapenade. Stir to combine, reduce heat to medium and cook for about 5 minutes, until the sauce has thickened a little. Turn off the heat and add the parsley and taste, adjusting the seasonings if necessary. It will likely need salt.
By this point, the fregola should be cooked. Drain in a mesh colander, reserving about 1/2 cup of pasta water, and then toss in with the puttanesca sauce, stirring to coat everything. Add several tablespoons full of the pasta water if the sauce seems too thick.
And finally our last component of the meal - the tuna. Season the tuna on both sides with salt and pepper then slather with a little olive oil. Heat a nonstick skillet over high heat for at least 5 minutes. It should be really hot. Swirl in about a tablespoon of olive oil and when it's almost smoking gently lay in your tuna steaks. Cook for 1 minute and then flip over and cook for 1 more minute. The steaks should be still nice and rare inside, practically raw. Immediately remove from pan and set on cutting board while you dish the meal.
To serve, spoon a mound of the puttenesca fregola onto a plate. Lay the tuna steak over the fregola and then spoon some of the caperberry relish over the fish. Serve extra relish in a bowl at the table.
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