Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Acqua Pazza Sauce
Garnish
Method
Preparation of Tuna
- 1
Slice the Tuna
Using a sharp knife, slice the fresh sushi-grade tuna into thin, even slices. Aim for about 1/4 inch thickness for optimal texture.
Preparing Acqua Pazza Sauce
- 2
- 3
Add Garlic
Add the minced garlic cloves to the pan and sauté for about 1 minute, or until fragrant but not browned.
- 4
Add Tomatoes
Add the sungold cherry tomatoes to the pan and cook for 3-4 minutes, stirring occasionally until they start to soften and blister.
- 5
Add Stock and Seasonings
Pour in the fish stock (or vegetable broth), add the lemon juice, salt, and black pepper. Bring the mixture to a simmer and cook for an additional 5 minutes.
Plating the Dish
- 6
Assemble the Dish
On a serving plate, lay the slices of tuna in an overlapping pattern. Spoon the warm acqua pazza sauce over the tuna slices.
- 7
Garnish
Sprinkle the finely chopped chives over the top of the dish for garnish.