Ingredients:
Serves 6
4 tablespoons (2 ounces) unsalted butter
4 oil packed anchovy fillets
3 tablespoons Manteca, soft lard
3 bay leaves, preferably fresh
2 ½ pounds tuna, divided into 6 pieces, about 1 inch thick
2 cups dry Marsala
2 tablespoon finely chopped Italian parsley
1 tablespoon drained and rinsed capers
½ lemon, juiced, about 2 tablespoons
Kosher salt and freshly ground white pepper
2 tablespoons extra virgin olive oil
6 slices crusty, country Bread, such as ciabatta, cut ½ inch thick

Method:
Melt the butter in a small saucepan over low heat. Add the anchovies and mix well. Using a fork press down on the anchovies until the mixture forms a paste. At first it looks like the butter isn’t going to incorporate, but it will.

Melt the lard in a large skillet over medium high heat. Once it is very hot, add the tuna and the bay leaves. Sear the tuna about 2 minutes per side, or until golden brown. Add the Marsala and bring the cooking liquid to a boil. Reduce to a simmer, cover, and continue to cook for 3 to 4 minutes. Remove the tuna from the pan and keep warm.

Remove the bay leaves and bring the liquid to a simmer over low heat. Add the anchovy butter, parsley, capers and lemon juice, moving the pan back and forward to create a smooth mixture. Season to taste with salt and pepper, remove from the heat and keep warm.

Heat the olive oil in a large sauté pan over medium-high heat. Grill the country bread in the pan, 1 minute per side, until golden brown. Arrange the bread in the middle of a platter. Drizzle some of the sauce on the bread. Place the tuna over the bread and spoon additional sauce over the fish. Serve immediately.