This Calabrian dish is a specialty of the Gulf of Sant'Eufemia; the recipe is drawn from Cavalcanti's Il Libro d'Oro della Cucina e dei Vini di Calabria e Basilicata.

• 2 1/4 pounds fresh tuna, cut into 3/4-inch slices
• 1 pound (500 g) fresh tomatoes, blanched and peeled (they should be quite ripe; if need be use canned)
• 8 ounces (200 g) pitted black olives
• 2 ounces (50 g) salted capers, rinsed
• Bread Crumbs
• Fresh basil
• A fresh hot pepper (or more to taste, but go easy)
• Olive oil
• Salt

Preheat your oven to 360 F (180 C)

Grease an oven-proof dish with the oil, lay the slices of tuna in it, and dust them with bread crumbs. Then add the tomatoes, crushing them with your fingers, the olives, the capers, the basil, the pepper, and the salt. Sprinkle with more olive oil and bake until the fish is done (it will flake when pressed).

Another version: Boil the tuna steaks. While they're cooking mince a couple of cloves of garlic and a small bunch of parsley, and combine them with freshly ground black pepper and olive oil to make a sauce. Serve the fish with the sauce.

The wine? I'd go with Ciró Bianco, or perhaps Ciró Rosato.

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