Sicilian Style Grilled Tuna Steaks Recipes
SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)
Provided by Gianni Scappin
Categories Fish Olive Onion Tomato Sauté Dinner Raisin Seafood Tuna Healthy Capers Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
- 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
- 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
- 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.
SICILIAN TUNA STEAKS IN ONION SAUCE
I found this recipe somewhere on the 'net, and it is reported to be a classic dish of the islands off the western coast of Sicily. The onions have a decidedly sweet/sour taste which we love, and that would be super as well on a swordfish steak.
Provided by FlemishMinx
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- SAUCE:.
- Saute the onions in olive oil and butter over medium heat in a large skillet.
- Add salt and cook, stirring until they are limp.
- Stir in vinegar and sugar, and cook over a slightly lower heat until the vinegar has evaporated.
- I caution you, the escaping steam will take your breath away so stay well away from the skillet when possible, but do perservere!
- When vinegar has evaporated, add cayenne or tabasco, mix well and remove from heat.
- The sauce should still retain the texture of the onions and yet retain enough moisture to be spoonable.
- Cover and keep warm.
- TUNA:.
- Over medium heat, add olive oil and bay leaves to a skillet large enough to hold tuna steaks in one layer.
- When the oil is warm, not hot, add tuna and salt and pepper to taste.
- Saute 2-3 minutes per side, but this will depend on thickness of steaks and your doneness preference-- we like ours on the rare side.
- Raise heat, add wine, and cover pan a second or two, just until the wine has stopped steaming.
- Uncover skillet, cook 30 seconds longer, then transfer tuna to plates.
- Spoon the onions and sauce over the top of each, and serve.
Nutrition Facts : Calories 232.8, Fat 23.2, SaturatedFat 4.6, Cholesterol 7.6, Sodium 167.8, Carbohydrate 4.3, Fiber 0.4, Sugar 2.4, Protein 0.3
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TUNA STEAK FROM THE BIG GREEN EGG
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5/5 (15)Category Main CourseCuisine ItalianTotal Time 40 mins
- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Cast Iron Grid, to 200°C. Peel and finely chop the garlic to prepare the salsa. Cut a cross shape in the skin on the bottom side of the tomatoes. Immerse them 10 to 15 seconds in boiling water and then plunge them into cold water. Remove the skin and cut the tomatoes into cubes. Cut the olives into slices and finely grate the lemon peel; cut the lemon into segments or slices to serve with the steak at a later stage. Remove the parsley leaves from the stalks and chop finely.
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4.9/5 (14)Total Time 35 minsCategory Main Course, SaladCalories 234 per serving
- To make the salad, saute the sliced onion in 2 tablespoons of olive oil over high heat until they blacken a bit on the edges, about 4 minutes or so. Add the garlic, cook another 30 seconds or so, then turn off the heat. Add the tomatoes, olives, capers and roasted red pepper to the pan and toss to combine. Add the remaining olive oil and salt and pepper to taste; you might not need more salt, as the olives and capers are salty. When the salad has cooled a bit toss in the oregano, basil and mint.
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- Grill the tuna for at least 2 minutes per side, depending on how thick the pieces are and how well-done you like your tuna. Slice it crosswise and serve atop the salad with some crusty bread and a good white or rosé wine.
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