Tuna has a rather pronounced flavor and has always been a widely popular fish, as the seas around Italy are full of them and because it represents good value for a fairly low price. At one time in Sicily there used to be special tuna-fishing areas known as tonnare where the fishermen used sharp spears. Today these have been abolished, and the fish are caught by more commercial means.
6 large artichokes
Juice of 2 lemons
1/4 cup extra virgin olive oil
6 tuna steaks, about 6 oz each
2 tablespoons dry bread crumbs
1 tablespoon parsley, finely chopped
2 garlic cloves, finely chopped
Trim the artichokes and remove the tough leaves and the spikes. Cut into wedges; place in a bowl of water acidulated with half the lemon juice to prevent darkening.
Oil a baking dish. Arrange 3 of the fish steaks on the bottom and sprinkle with 1 tablespoon of the breadcrumbs. Mix the parsley with the garlic and sprinkle half over the breadcrumbs. Add salt to taste. Pour on 2 tablespoons of the oil and cover with half of the artichokes. Make another layer of fish, add the remaining breadcrumbs, parsley and garlic and artichoke wedges. Pour on the remaining oil and the lemon juice.
Seal the dish with foil. Bake in a preheated 350 degrees F oven for 30 minutes. Take the baking dish to the table on a serving platter, and serve from the dish.
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