Tonno alla Palermitana
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed
A great summer grilling idea! Although Sicilians wouldn't traditionally serve 
the tuna medium rare, I think it's better that way. Sicilians would typically make incisions in the tuna and stuff them with the sage, rosemary, and garlic before grilling. You can do this too or follow the recipe below.
[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]
Yield: Makes 4 to 6 servings
Preparation Time: 1:15 hours
6 fresh tuna steaks, 3/4 inch thick (about 2 pounds total)
1 cup dry white wine
4 small fresh sage leaves, finely chopped
1 sprig fresh rosemary, finely chopped
1 garlic clove, finely chopped
Juice from 2 lemons
1/4 cup finely chopped fresh parsley
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
1. Place the tuna steaks in a 9 x 12-inch glass or ceramic pan and add the wine, sage, rosemary and garlic. Leave to marinate in the refrigerator, covered, for 1 hour, turning frequently. Stir together the lemon juice and parsley and set aside. Remove the fish from the refrigerator 15 minutes before grilling.
2. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
3. Drain the tuna, saving several tablespoons of marinade. Pat the tuna dry with paper towels. Dip the tuna slices in a plate filled with the olive oil, salt and pepper and leave until needed.
4. Place the tuna slices on the grill and cook, basting constantly with the oil, leftover wine marinade, and lemon juice and parsley mix, until deep black grid marks appear, 3 to 4 minutes on each side. Serve hot.
Variation:
Note:
Posted: 12/30/2006