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Category: Entrée

Title: Tonno alla Messinese (Tuna from the Straits of Messina)


2 onions, sliced
2 ribs celery, diced
1 clove garlic, minced
1 ¼ c olive oil
1 lb ripe tomatoes, peeled, seeded and chopped
½ c Messina Hof Pinot Grigio
1 lb potatoes, peeled and cubed
8 to 10 large pitted green olives
4 T golden seedless raisins
2 ½ T capers
2 ½ T pine nuts
2 t minced fresh basil
1 t minced fresh oregano
Salt to taste
6 tuna steaks



1. In a large skillet, sauté the onions, celery and garlic in oil. As soon as the onions are translucent, add tomatoes and wine.
2. Bring to a gentle boil. Add the potatoes, olives, raisins, capers, pine nuts, basil and oregano.
3. Simmer for 30 minutes, stirring occasionally. Add a little water if sauce is too thick.
4.Season with salt.
5. Grill the tuna steaks; serve hot with sauce.

Serves 6


Provided by Merrill Bonarrigo, from Vineyard Cuisine, Meals & Memories from Messina Hof, Messina Hof Winery & Resort Bryan, Texas.

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