I was lucky enough to tour Siciliy many years ago...
The sights, sounds, smells and tastes were unforgettable. Sicily is such a fascinating place with incredible history. The results of which are evident in the island's food and indigenous grape varieties.
Upon discovering a parcel of the Sicilian white grape Grillo right here in South Australia, I went back through my memory of experiences to find a dish which will instantly transport you to this amazing place.
A short ferry ride from Trapani on Sicily's west coast takes you to the Egadi Islands. Remote and beautiful, these islands are a sight to behold. We stayed on the island of Marettimo, a place time seemed to have forgotten. The small fishing harbour was lined with traditional trattoria, serving the daily catch.
One of the dishes we enjoyed was Tonno alla Ghiotta - tuna with a tomato, olive and caper sauce.
Here is the recipe for you to enjoy with the freshly bottled 2025 Grillo.
I served this with cous cous, a nod to the rich melting pot of cultures which, at various times, claimed Sicily for their own. Each imparted aspects of their food and culture, all of which is expressed in different dishes found around Sicily.
Ingredients:
4 tuna or swordfish steaks (about 150g each, and approximately 1-inch thick), skin removed
3 tablespoons Nimble extra-virgin olive oil
1 cup sliced shallots or onions (or a combination of both)
1 stalk celery, thinly sliced
2 cloves garlic, minced
2 cups chopped ripe plum tomatoes (about 4-5) or 2 cups whole peeled canned tomatoes, drained and chopped
1/2 cup pitted Sicillian green olives, sliced or roughly chopped
3 tablespoons large capers
2 tablespoons chopped flat-leaf parsley
2 teaspoons chopped fresh oregano
1/4 teaspoon red chilli flakes (optional)
1 red-wine vinegar to taste
Sea salt and pepper
PAN SEAR TUNA: Pat the tuna dry and season with salt and pepper. Heat olive oil in a large 12-inch skillet over high heat. Working in batches, cook tuna for 2 minutes on both sides, until lightly browned. It’s best to use a splatter screen to control oil splatters. Transfer tuna onto a plate.
MAKE THE SAUCE: Leaving the oil in the skillet, add the shallots, celery, and garlic, and cook for 4 minutes until vegetables are soft. Stir in tomatoes, olives, capers, parsley, oregano, red pepper flakes (is using), and 1/3 cup water. Cover with a lid and cook on low heat for 15 minutes. Stir occasionally, lightly mashing the tomatoes. Add the vinegar and season with salt and pepper.
COOK TUNA IN SAUCE: Add the tuna back into the skillet, nestling the pieces in the sauce and spooning some on top. Cook for 5 minutes longer.
SERVE tuna on a bed of cous cous with lemon zest and fresh parsley. Spoon the delicious sauce liberally over the tuna.
POUR another glass of 2025 Nimble Grillo and enjoy:)
