Griddled tuna stemperata

Method

1. To make the stemperata sauce, heat the olive oil in a medium pan over a medium heat. Add the onion and cook gently until soft and just beginning to brown. Add the garlic, rosemary and crushed chillies and fry for about 30 seconds, then add the tomatoes and cook for 3 minutes until they are just beginning to soften.
2. Add the vinegar and cook until it has almost evaporated. Throw in the capers, olives, oregano and sugar, season to taste and keep warm.
3. Brush the tuna on both sides with a little oil and season. Heat a griddle pan over a high heat until smoking hot. Reduce the heat to medium, add the tuna and cook for 1 minute each side; fresh tuna is best served rare.
4. Lift the tuna onto warmed plates, spoon over the stemperata sauce, sprinkle with chopped parsley and serve with a green salad.