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1
Prepare the tuna in the morning or early afternoon of the evening you wish to eat it.
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2
Several hours of riposo, rest, help to ripen its rich, luscious savor.
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3
Bathe the tuna in cold, sea-salted water (2 tablespoons sea salt dissolved in 2 quarts water) for 1/2 hour.
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4
In a large, noncorrosive bowl, mix 1/2 cup of the vinegar and 2 cups Marsala.
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5
Rinse the tuna under cold water and roll it around in its marinade, covering the bowl with plastic wrap and letting the fish rest for another 1/2 hour.
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6
Remove the tuna from the marinade, patting it dry with absorbent paper towels.
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7
Discard the marinade.
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8
Press the coarsely cracked pepper onto both sides of the tuna and sprinkle a bit of sea salt over each surface.
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9
Over a medium-high flame, heat the oil in a large saute pan and cook the fish2 or 3 pieces at a time or as many as will fit comfortably without touchingfor 2 to 2 1/2 minutes to the side.
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10
The flesh will be rare at the center, as it should be.
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11
As they are cooked, remove the tuna pieces to a deep plate to hold them and their juices.
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12
Pour off the oil from the pan and add the remaining cup of Marsala and 1/3 cup vinegar, along with the accumulated juices from the tuna, stirring and scraping and allowing the liquids to reduce for a minute or two.
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13
Stir in the honey and taste the sauce.
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14
Neither the sweet nor the sour essence of the sauce should be aggressive.
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15
Should the vinegar be too much, soften it with a few drops more of honey.
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16
Pour the very hot sauce over the fish, bathing the pieces as evenly as possible.
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17
When the sauce and fish have cooled, cover the dish.
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18
Permit the tuna to rest until dinnertime, serving it at room temperature after, perhaps, opening with the cipolle arrostite sul sale marino (page 192).
