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Tonno alla Siciliana – Sicilian Tuna
Jul 08, 2013
KosherScene - CS
This is a typical Sicilian way to cook tuna. The taste is amazing and strong! It’s perfect for dinner, Sunday meal and other occasions. I suggest to combine the dish with a strong and flavoured white chardonnay.
Serves:
4
Ingredients
tuna steaks, about 5 ounces each
2 fennel bulbs, thickly sliced lengthwise
2 red onions, sliced
2 tablespoons extra virgin olive oil
crusty rolls, to serve
MARINADE
1/4 cup extra virgin olive oil
4 garlic clove, finely chopped
4 fresh red chili peppers, seeded and finely chopped
juice and finely grated lemon rind
1 tablespoon finely chopped fresh parsley
salt and pepper
Preparation
- Whisk all the marinade ingredients together in a small bowl. Put the tuna steaks in a large , shallow dish and spoon over a tablespoon of the marinade, turning until well coated. Cover and let marinade in the refrigerator for 30 minutes. Set aside the remaining marinade.
- Heat a stovetop grill pan over high heat. In a separate bowl, put the fennel and onions, add the oil and to toss to coat well. Add to grill pan and cook for 5 minutes on each side until it barely starts acquiring color. Transfer to four warmed serving plates, drizzle with the remaining marinade, keep warm.
- Add the tuna steaks to the grill and cook, turning once, for 5 minutes until firm to the touch but still moist inside. Transfer to the serving plates and serve immediately with crusty rolls.
