Name: Tuna with Tomato-Basil Sauce
Ingredients: 2 tablespoons olive oil; 1 large onion, thinly sliced; 1/4 cup chopped celery; 1/4 cup finely chopped fresh Italian parsley; 1 garlic clove, chopped; 1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped; 1 bay leaf; 1 cup fresh basil, torn into bite-size pieces; 4 6-ounce tuna steaks (each about 1 inch thick); Fresh basil sprigs

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Tuna with Tomato-Basil SauceBrian Leatart

(Tonno alla Livornese)

Of the countless preparations for tuna that diners will run across in coastal towns in Tuscany, this one is the most well known. It comes from Livorno, a populous port famous for its seafood restaurants. Simple and quick to put together, the dish combines the best of the area, from the delicious red tuna available mostly in spring and summer to the tomatoes that have become a hallmark of all of Italy. The sauce begins with a trito, a mixture of aromatic vegetables. Ripe tomatoes, a bay leaf and plenty of fresh basil complete it.

Recipe notes

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