b'SERVES 4 FOR THE PEPPERED TUNA:4 4- to 5-ounce tuna steaksMake the Sauce Siciliana and keep it warm. 2 tablespoons extra virgin olive oil cup freshly ground black pepper3 tablespoons extra light olive oil TO PREPARE THE SAUCE SICILIANA:Soak the raisins in 2 cups of water for 30 minutes. Drain and discard the FOR THE SAUCE SICILIANA: water; set the raisins aside. 1 cups raisins 4 tablespoons olive oilIn a large saut pan over medium-high heat, heat the oil until sizzling, about 8 garlic cloves, thickly sliced3 minutes. Stir in the garlic, red pepper flakes and pine nuts, and cook for teaspoonredpepperflakes 3 minutes. Add the parsley, basil, mint, lemon zest (if desired), salt and pepper,cup pine nutsand cook for 3 more minutes. Add the tomato sauce, raisins and chicken stock, 2 tablespoons chopped fresh bring to a boil, and simmer, uncovered, for 15 minutes. Italian parsley2 tablespoons chopped TO PREPARE THE PEPPERED TUNA:fresh basil Brush the tuna steaks with the extra virgin olive oil, then coat them thoroughly 2 tablespoons chopped with the ground pepper. Set aside. fresh mint Grated zest of 1 lemon (optional) Pour the extra light olive oil into a nonstick pan and cook over high heat untilteaspoon saltit is very hot. Add the tuna steaks and cook over medium heat, 45 seconds toteaspoon black pepper 1 minute per side (for a raw center).1 cups tomato saucecup chicken stockSpoon the sauce onto the middle of each plate and top with the tuna. For a more elegant presentation, cut the tuna into -inch-thick slices and fan over the sauce.SUGGESTED WINE PAIRING: ZIRITO GRILLO step-by-step'