Tuna Steak with Herbs (Tonno alle Erbe)
 
Author:
Recipe type: Seafood
Serves: 4
Ingredients
  • 1 garlic clove; peeled and minced
  • leaves from 2 thyme sprigs
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • freshly-ground black pepper, to taste
  • 1 1/4 pounds tuna steak; cut into 4 pieces
  • 8 basil leaves; torn into pieces
Instructions
  1. In a glass casserole dish large enough to hold the fish, place the garlic, thyme, oil, sea salt, and pepper; mix well. Place the fish on top and turn to coat on both sides. Marinate the fish, covered, for 2 hours, turning the pieces occasionally.
  2. Heat a cast-iron skillet until very hot. Add the fish and cook over high heat about 2 1/2 minutes on each side.
  3. Sprinkle the basil on top and serve the fish immediately.
Notes
This recipe yields 4 servings.

Comments: While fish has become prohibitively expensive in Italy, it remains a very popular item in the markets and on most restaurant menus. Tuna, swordfish, and salmon are particularly good choices for this easy preparation -- and one that you can get ready the night before. A hot cast-iron skillet cooks the fish best; if you do not have one, cook the fish on a hot grill.

Source: Ciao Italia at ciaoitalia.com

Per Serving (excluding unknown items): 295 Calories; 17g Fat (53.5% calories from fat); 33g Protein; trace Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 55mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 2 Fat.

NOTES : Recipe from "Nella Cucina" by Mary A. Esposito, (Morrow Cookbooks, 1993)
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.