(serves 4)
1 pint cherry tomatoes
6 basil leaves, minced
extra virgin olive oil
1/2 red onion, minced
1 clove garlic, minced
4 anchovy filets, packed in oil, minced
2 tablespoons capers, packed in salt, rinsed
1 teaspoon oregano
4 tuna steaks, about 7 oz each
salt

Using a paring knife, cut a small "x" in the bottom of each cherry tomato. Bring a small pot of water to boil. Add the tomatoes and boil for 30 seconds. Immediately transfer to a bowl of ice water. Drain and peel. Transfer tomatoes to a bowl, add basil leaves, and drizzle with olive oil. Toss well to coat. Set aside to marinate for 15 minutes.

Meanwhile, in a bowl combine the onions, garlic, and anchovies. Add the capers, oregano, and cover with olive oil. Set aside to marinate for about 20 minutes. Transfer to a skillet and warm over medium heat until anchovies dissolve.

Add tuna steaks to the same skillet and cook on each side for 3 minutes. Add the cherry tomatoes and cook for 8-10 minutes more. Season with salt & serve.
Ñ Recipe from La Cucina Italiana

WINE PAIRING: This summertime tuna dish presents a great opportunity to try a rose, or rosato, as it's called in Italy. A dry, lightly chilled rosato is not only pretty, it offers a zippy acidity that pairs well with the meaty fish and tomatoes.

My favorites of the moment are Il Mimo, a dry, delicate rosato made from nebbiolo grapes by the Piedmont winery Antichi Vigneti di Cantalupo. And the sangiovese-based rosato made by Castello di Ama, a marquee name in Chianti Classico production. If you're not a rosato fan already, these will make you a dedicated convert.

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