Tuna Steak with Herbs (Tonno alle Erbe)
Recipe type: Seafood
Serves: 4
  • 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
  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.
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)
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