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1
Bathe the chunks of tuna in cold, sea-salted water (2 tablespoons fine sea salt to 2 quarts water) for 1/2 hour.
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2
Rinse the tuna under cold water and dry the flesh on absorbent paper towels.
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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.
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4
As the tuna is seared, remove it to a holding plate.
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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.
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6
After 5 minutes, add the tomatoes, capers, olives, raisins, and the wine.
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7
Heighten the flame a bit and permit the sauce to reduce for 3 to 4 minutes.
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8
Off the heat, stir in the vinegar.
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9
Add the tuna to the sauce, including any accumulated juices from the holding plate.
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10
Over a low flame, braise the tuna in its sauce for 5 minutes, covering the pot with a skewed lid.
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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.
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12
The braising sauce is also a wonderfully rich condiment for pasta.
