Spanish Sun and Sea

The taste of the sun and the sea... Sheer heaven on earth when made with outstanding ingredients.

6-8 oz high quality tuna (grilled / leftover*, or canned Italian tuna recommended)
2 large heirloom tomatoes
2 anchovies, rinsed & chopped (optional)
3-4 olives, sliced
fresh parsley, basil, or other herbs
sea salt flakes (fleur de sel) and fresh cracked pepper
A full-flavored Spanish extra virgin olive oil (Picual suggested)

Flake cooked tuna steak and toss in a bowl with chopped tomatoes, anchovies, olives, and herbs. Add a generous pour of a full-flavored Extra Virgin Spanish Olive Oil (in Spain, the dish is served literally swimming in olive oil) and season to taste with pinches of sea salt and fresh cracked pepper. Cover and rest at room temperature before serving with crusty bread as an appetizer or first course for 4-6, or a lunch for two with a side salad. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

*Chef’s Note: To grill tuna, marinate in olive oil for one hour. Season with salt pepper and herbs and grill on a hot oiled grate to medium rare or medium. Serve as a main course, reserving 6-8 oz for recipe.
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