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350 g (12 1/3 oz) tuna fillet in 12 thin slices
4 small tomatoes
20 mint leaves
½ onion
Extra virgin olive oil
Salt & pepper

Mixed vegetables:
1 medium zucchini, diced
100 g (3 ½ oz) cooked green beans, diced
50 g (1 ¾ oz) shelled and peeled fava beans
Extra virgin olive oil
Salt & pepper

Hot sauce:
150 g (5 1/3 oz) basic tomato sauce whisked with a little extra virgin olive oil*
20 g (3/4 oz) white sesame seeds
20 g (3/4 oz) white wine vinegar
20 g (3/4 oz) granulated sugar
Pinch of hot red pepper
½ carrot, finely diced
½ zucchini, finely diced
Salt, pepper



*A fresh, herbed tomato sauce, using onions, garlic, bay leaf, flat-leaf parsley, rosemary, sage, thyme, salt & pepper

Mixed vegetables: Sauté all of the vegetables in a little extra virgin olive oil for one minute over a high flame (the should remain crisp tender). Salt and pepper to taste and keep warm.

Hot sauce: Combine all of the ingredients in a nonreactive bowl and refrigerate for one hour.

Sausages: Spread the tuna slices on your work surface. Top each with a few thinly sliced tomatoes, a mint leaf, a little diced onion, slat and pepper. Tightly roll up each slice of tuna (creating a sausage shape) and reserve in the refrigerator until ready to use.

Tie three wooden skewers together near their tops with a strip of leek. Repeat with the remaining skewers to create a total of four bundles.

Heat a large sauté pan over a high flame brush the tuna sausages with oil and quickly brown them on all sides. The cooking time should not exceed 2-3 minutes in order to insure that the tuna remains somewhat rare.

Presentation: Arrange a bed of mixed vegetables in the center of each plate and three tuna sausages around the perimeter. Spear each with one of the skewers and serve with the hot sauce on the side. Garnish with black oil, mint infused oil, and a sprinkle of kosher salt.

Courtesy of  My Sicilian Cooking, written by Nino Graziano, published by Bibliotheca Culinaria, distributed by Artisan Ideas

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