Grilled Tuna with Red Salmoriglio Sauce
Tonno Arrosto con Salmoriglio Rosso
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

A simple grilled tuna, with a squirt of lemon, is typical of Sardinia and Sicily.  But on the west coast of Sicily they use this sauce, called salmoriglio rosso, although some call it pesto Trapanese, to make people think of the famous pesto Genovese.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

1/4 cup extra-virgin olive oil, plus more for dipping

2 pounds fresh tuna, cut into 3/4-inch-thick steaks

Salt to taste

Lemons wedges

2 ripe tomatoes, peeled, seeded and drained well

2 to 3 garlic cloves, peeled

Handful of parsley leaves

1 tablespoon white wine vinegar

1 teaspoon dried oregano

Freshly ground black pepper

1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.

2. Pour some olive oil on a large plate and dip each slice of tuna in it.  Place the tuna on the grill and cook, turning only once, until deep black grid marks appear, 5 to 6 minutes on each side.  Transfer to a serving platter or individual plates, salt, and serve with lemon wedges.

3. Meanwhile, put the tomatoes, garlic cloves, parsley, vinegar, 1/4 cup olive oil, oregano, and salt and pepper to taste in a food processor and pulse until completely mixed.  Spoon this pesto over the grilled tuna steaks.

Variation: 

Note: 

Posted: 12/30/2006