Grilled Tuna "Origanata"
Tonno "'Riganatu"
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

This Sicilian recipe is also excellent with halibut, bonito or shrimp.  Be sure not to overcook tuna because it becomes unpleasantly dry. The name of the dish means "oreganoed."

[photo: Clifford A. Wright]

Yield: Makes 2 to 3 servings
Preparation Time: 2:15 hours

1 pound fresh tuna, sliced 1/4 inch thick

1/4 cup extra-virgin olive oil

1 garlic clove, finely chopped

Salt and freshly ground black pepper to taste

3 tablespoons dried oregano

1. Place the tuna slices in a 9 x 12-inch ceramic or glass baking pan, add the olive oil, garlic, salt, and pepper to taste, and oregano.  Leave to marinate, covered, in the refrigerator for 2 hours.  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. Remove the tuna from the marinade, reserving the marinade.  Place the tuna slices on the grill and cook, basting with the marinade, until deep black grid marks appear, about 3 minutes on each side.  Serve with the marinade.  Grill longer if the fish is thicker.

Variation: 

Note: 

Posted: 12/30/2006