Recipe: tonno alla stemperata

‘The Sicilians bake tuna, braise it with wine and vinegar or stew it for an hour – and it tastes infinitely better’

The British cooked tuna steaks blood rare with red-wine sauces and just assumed that our Sicilian friends had got it wrong for the last two or three millennia. Nowadays, while I still love raw tuna and even seared and chilled tuna, I have become terribly bored with rare tuna steaks.

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