- List Of Ingredients
- 8 tablespoons extra virgin olive oil
- 4 garlic cloves, peeled and lightly crushed
- 500g large fresh plum tomatoes, quartered and deseeded, and each quarter cut in half lengthways
- 100g whole pitted green olives
- 350ml white wine vinegar
- 4 bay leaves
- 500g piece of fresh tuna loin
- About 1 litre vegetable oil for deep-frying
- 80g coarse semolina
- Salt and freshly ground black pepper
- Serves 4
1. To make the marinade, heat the olive oil in a large frying pan over a low heat. Add the garlic and fry gently for 1 minute. Stir in the tomatoes and olives and season with salt and pepper. Cook for 2 minutes, stirring occasionally. Pour over the vinegar and add the bay leaves. Stir and cook for 6 minutes.
2. Cut the tuna into 2cm-thick slices across the grain. Put the semolina on a large plate or tray. Dip the tuna slices in the semolina to coat.
3. Heat a deep-fat fryer to 190°C, or heat the vegetable oil in a deep pan or a wok until very hot. To test the temperature, add a tiny piece of bread; it will sizzle when the oil is hot enough for frying.
4. Place the tuna carefully in the hot oil. Fry without moving for 1 minute, then turn and fry for a further minute or until golden all over. You may need to fry in batches. Remove with a slotted spoon and transfer to kitchen paper to drain.
5. Place the tuna in a shallow, non-metallic dish and pour over the marinade. Set aside to cool. Cover and refrigerate for 10–24 hours, turning occasionally.
6. Remove from the fridge about 1 hour before serving and discard the bay leaves. Place the tuna in a serving dish and pour over the marinade.