La Tunnina del Rais

• 3 pounds tuna, cut in 4-inch chunks
• 2 tablespoons fine sea salt
• 1/2 cup olive oil
• 3 fat cloves garlic, peeled, crushed, and minced
• 2 large yellow onions, peeled and thinly sliced
• 2 pounds very ripe tomatoes, peeled, seeded, and coarsely chopped
• 1/2 cup salted capers, rinsed and dried
• 8 ounces green Spanish olives, stones removed
• 4 ounces white raisins
• 1 1/2 cups red wine
• 2 tablespoons best-quality red wine vinegar

1. Bathe the chunks of tuna in cold, sea-salted water (2 tablespoons fine sea salt to 2 quarts water) for 1/2 hour.
2. Rinse the tuna under cold water and dry the flesh on absorbent paper towels.
3. Over a lively flame, heat the olive oil in a large ceramic or terra-cotta pot and sear the tunaonly those pieces at a time that will fit without touchingbrowning them well, until crisp on all sides.
4. As the tuna is seared, remove it to a holding plate.
5. When all the tuna has been seared, lower the flame and add the garlic and onions to the still-hot oil, rolling them about until soft but not colored.
6. After 5 minutes, add the tomatoes, capers, olives, raisins, and the wine.
7. Heighten the flame a bit and permit the sauce to reduce for 3 to 4 minutes.
8. Off the heat, stir in the vinegar.
9. Add the tuna to the sauce, including any accumulated juices from the holding plate.
10. Over a low flame, braise the tuna in its sauce for 5 minutes, covering the pot with a skewed lid.
11. Allow the tuna to rest for 1 hour or so and present it, at room temperature, in shallow bowls with a benediction of wine vinegar, chunks of roasted semolina bread, red wine, and tales of the Saracens.
12. The braising sauce is also a wonderfully rich condiment for pasta.

tuna, salt, olive oil, garlic, yellow onions, very ripe tomatoes, capers, green spanish olives, white raisins, red wine, bestquality red wine vinegar

Taken from www.epicurious.com/recipes/food/views/la-tunnina-del-rais-391215 (may not work)