Split-style tuna | Tunjevina na Splitski

This was my first time ever cooking a tuna steak. Tuna, at all, really. I have eaten it loads of times as sushi and canned, but this steak thing was a first.

I didn't really fancy having the centre raw so I did 'overcook' it, but it tasted delicious. I've also never tried any kind of fish with red wine so this was a first in itself but it tasted delightful and I will definitely try this sauce again when making any kind of barbequed meat dish. The recipe calls for Varenik or vincotto. I used vincotto and it was fine (and easily bought from the supermarket!) But one day I will try my hand at Varenik (about five kilos of grapes boiled down into a syrup).

I took this recipe from Ino Kuvacic's book, Dalmatia, and while he too has had a play on the traditional Split recipe, which meant leaving the tuna to stew in the red wine sauce, I enjoyed this simple recipe that is perfect for "fish night."

Let me know if you tried this tuna sensation and what you thought?

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let's live!)