The beautiful dish comes from the Marches region of Italy and is typically prepared with salt cod. Executive Chef Townsend Wentz of Morello Bistro in Greenwich uses tuna, which has a richness and fattyness that is cut by the spicy tomato. The tuna itself is marinated in rosemary and orange zest, which is mirrored in the rest of the dish.
If you are wondering where to purchase your sushi grade tuna, check out our Sushi Party Primer. If you have a favorite local seafood resource, share it with the group and post a comment below.
2 lb Sashimi grade Tuna, cut into 1" cubes
6 ea Fingerling potatoes
4 ea Beefsteak tomatoes
1 ea Medium onion
2 ea Garlic cloves
1 ea Bunch Basil
1 ea Orange
1 pinch red chile pepper
1 sprig rosemary, leaves picked
1 bay leaf
1/4 cup extra virgin olive oil
1/4 cup white wine
2 t Vin Cotto
1. Blanch the tomatoes in boiling water, then shock in ice water to remove the skin, about 10 seconds.
2. Chop the tomatoes, slice the onion and garlic.
3. Cook the sliced garlic in extra virgin olive oil over low heat, very slowly, until it is a light golden brown color and rich smell of garlic.
4. Add the onions, chile pepper, bay leaf, and white wine, cooking until tender.
5. When the wine is evaporated, add the tomatoes, rosemary, and basil; cook for 2 hours over very low heat. Season, cool and reserve.
6. Slice the potatoes thin, about a 1/4 inch, and cook in lightly salted cold water. Bring up the heat slowly to a simmer, and watch carefully.
7. Marinate the tuna in some of the olive oil, with orange zest, rosemary, and black pepper.
8. To serve: Bring the potatoes and tomatoes to room temperature and re-season. Toss the two together lightly, and top with seasoned cubes of marinated tuna.
9. Drizzle the Vin Cotto over the tuna and serve.