Sicilian Style Tuna Steaks Tonno Alla Ghiotta Recipes

SICILIAN-STYLE GRILLED TUNA STEAKS

Sicilian-style Grilled Tuna Steaks image

Enjoy the flavors of Sicily with these delicious grilled tuna steaks!

Provided by Kimberly Killebrew

Time 20m

Number Of Ingredients 15

Ingredients

4 tuna steaks (,about 6 ounces each and 1 inch thick (swordfish makes a great substitute))
Extra virgin olive oil for brushing
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1 cup diced fresh tomatoes
1 cup dry white wine
2/3 cup sliced firm green olives ((I used Lindsay Sicilian-style Olives))
1/4 cup capers (,drained (I used Lindsay))
1 1/2 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Steps:

Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil.
Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and cook for another couple of minutes. Add the wine and bring to a rapid boil for two minutes. Add all remaining ingredients except for the parsley and simmer uncovered for 5 minutes. Stir in the parsley and remove from heat.
Sear the tuna steaks over high, direct heat for 1-2 minutes on each side. (For the best texture and to prevent becoming dried out tuna should be rare to medium rare on the inside.)
Serve the tuna steaks immediately topped with the sauce.

Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 40 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 872 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)

Sicilian-Style Tuna Steaks (Tonno alla Ghiotta) image

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

Ingredients

6 tablespoons extra-virgin olive oil
4 (5- to 6-ounce) tuna steaks
Salt and freshly ground black pepper
1 large onion, sliced (about 1 cup)
2 garlic cloves, minced
3 tablespoons salted capers, soaked in water for 10 minutes and drained
3 tablespoons minced pitted green olives
1/4 cup raisins
5 plum tomatoes, peeled, seeded, and chopped
1 cup fish stock or water, as needed
2 tablespoons fresh flat-leaf parsley, coarsely chopped
4 to 5 fresh basil leaves, torn
1/3 cup pine nuts, toasted

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

Sicilian Tuna image

Categories Olive Tomato Marinate Quick & Easy Dinner Basil Tuna Celery Grill/Barbecue Healthy Capers Lemon Juice Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

For tuna:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 anchovy fillets, finely chopped
1 garlic clove, finely chopped
2 teaspoons finely chopped oregano
4 (6-ounces) tuna steaks, preferably albacore (1 inch thick; see cooks' note, below)
For sauce:
2 tablespoons extra-virgin olive oil
2 celery ribs, cut into 1/4-inch dice, plus 3 tablespoons celery leaves, coarsely chopped
2 ripe tomatoes, cut into 1/4-inch dice
1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
2 tablespoons small capers, drained and chopped
3 tablespoons finely chopped basil
1 tablespoons fresh lemon juice
Equipment: a 2-burner grill pan

Steps:

Marinate tuna:
Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
Grill tuna:
Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
Meanwhile, make sauce:
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.

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