Grilled Tuna in Anchovy Sauce

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this groaner:

Two bakers lived in a small town. They were highly competitive, but both
had many customers. This changed when one baker bought a new slicing
machine that cut four loaves at once. He could serve people faster, so
he soon got all the business in the town. The other baker was forced to
close. The second baker went to the first and asked, "How were you able
to get all the business in town? It seems that you got lucky all of a
sudden." The first baker replied, "I'm not sure. I think it has
something to do with the four-loaf clever I found."

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                            TODAY'S RECIPE
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For some reason many people are put off by anchovies, but they are a
common flavoring ingredient in much of Europe and should be used more
often elsewhere. This sauce is a complex chorus of flavors, with anchovies being just a single note.

Grilled Tuna in Anchovy Sauce

4 - 6 tuna steaks, about 6 oz (170 g) each
1 - 2 Tbs (15 - 30 ml) olive oil
Salt and freshly ground pepper to taste

Sauce:
1 can (2 oz, 56 g) anchovies, drained and rinsed
8 - 10 oil-cured or Mediterranean-style black olives, pitted and finely chopped
2 cloves garlic, finely chopped
1/4 cup (60 ml) white wine or chicken broth
2 Tbs (30 ml) chopped parsley
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) capers, drained
Salt and freshly ground pepper to taste

Brush the tuna steaks with the olive oil and season with salt and
pepper. Grill, broil, or pan fry to desired degree of doneness. Combine
the sauce ingredients in an electric blender or food processor and
process until smooth. Spread a tablespoon (15 ml) of the sauce on each
tuna fillet after they have finished cooking and serve immediately, with additional sauce on the side.
Serves 4 to 6.
Received on Thu May 6 07:43:54 2010