I was recently asked to prepare a gluten free, sugar free meal on board Night Town. I’m surprised I haven’t needed to make a gluten-free meal before, but I was certainly up for the challenge. And in reality, it’s not a challenge at all. Fish, meat, vegetables, no breads…healthy for everyone! So it was great to welcome our new crew member, Jordon, along with Connor and “French” Alex on board for a 15-20 knot sail! Hang on….!

Sicilian Seared Tuna

2 tuna steaks
2 tablespoons EVOO
2 shallots, minced
3 cloves of garlic, minced
1 cup diced plum tomatoes
2/3 cup sliced green olives
1/4 cup capers
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 cup dry white wine
1 tablespoon fresh chopped parsley
2 teaspoons Herbs of Provence
Sea salt and fresh ground pepper to taste

Salt and pepper the tuna steaks and set aside.

Mince the shallots and garlic. Chop the tomatoes and olives. Juice and zest one lemon and set aside.

Heat 1 tablespoon of the EVOO in a large fry pan. Add the garlic and shallots; sauté until fragrant. Add the tomatoes, capers, olives lemon zest. Sauté until tomatoes soften. Add the lemon juice, wine and seasonings (not the parsley) and simmer on low for 5 minutes.

Remove from heat and place tomato olive mixture in a large heat-proof bowl. Wipe out the fry pan and add the remaining EVOO. Heat up the pan until it starts to smoke and add the tuna steaks. Sear for 1-2 minutes per side. The tuna should not be cooked all the way through. It should be deep red in the middle.

Add the tomato-olive mixture to the pan, along with the chopped parsley and heat through, coating the tuna with the mixture to absorb the flavors.

They can be served as whole steaks or sliced thin and plated for a larger crowd. We had a fairly “sporty” sea today so it was really impossible to sit down to a “fork and knife” meal under way. We opted to eat at the dock after the sail.

I added a gluten-free healthy side dish of asparagus, roasted in a hot oven with a drizzle of EVOO and a little sea salt. Since the tuna was going to be drowning in olives, garlic, shallots and lemon, we need something simple for the side.

Slice the tuna into 1/8″ slices, place on a platter with the tomato-olive mixture and whatever side you prepare.

We were very happy to be at the dock, enjoying the feast with a couple bottles of wine. We added to the spread some sliced meats and cheeses with ciabatta rolls. Sometimes a fancy meal just doesn’t work well under way!

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Sicilian Seared Tuna

A delicious gluten-free meal!

Author: GalleyPirate

Ingredients

• 2 Tuna steaks
• 2 tbsp EVOO
• 2 Shallots, minced
• 3 Garlic cloves, minced
• 1 cup Tomatoes, diced
• 2/3 cup Green olives, pitted and sliced
• 1/4 cup Capers
• Zest of 1 lemon
• 2 tbsp Fresh lemon juice
• 1/2 cup Dry white wine
• 2 tsp Herbs of Provence
• Sea salt and fresh ground pepper
• 1 tbsp Fresh parsley, chopped

Instructions

• Salt and pepper the tuna steaks and set aside.

  Mince the shallots and garlic. Chop the tomatoes and olives. Juice and zest one lemon and set aside.
• Heat 1 tablespoon of the EVOO in a large fry pan. Add the garlic and shallots; sauté until fragrant. Add the tomatoes, capers, olives lemon zest. Sauté until tomatoes soften. Add the lemon juice, wine and seasonings (not the parsley) and simmer on low for 5 minutes.
• Remove from heat and place tomato olive mixture in a large heat-proof bowl. Wipe out the fry pan and add the remaining EVOO. Heat up the pan until it starts to smoke and add the tuna steaks. Sear for 1-2 minutes per side. The tuna should not be cooked all the way through. It should be deep red in the middle.
• Add the tomato-olive mixture to the pan, along with the chopped parsley and heat through, coating the tuna with the mixture to absorb the flavors.
• Slice the tuna into 1/8" slices, place on a platter with the tomato-olive mixture and serve.

Notes