Grilled Marinated and Breaded Tuna Steak
Tonno Marinato alla Griglia
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

A fresh slice of tuna steak is marinated in wine, rosemary, and garlic, rolled in bread crumbs, which become a delicious golden, and then drizzled with anchovy-flavored olive oil.   This  recipe from Sicily often called tonno alla siciliana in the rest of Italy.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 2:15 hours

6 fresh tuna steaks, 3/4 inch thick (about 2 pounds total)

1 1/2 cups white wine

Juice of 1 lemon

6 tablespoons extra-virgin olive oil

1 sprig fresh rosemary

1 garlic clove, finely chopped

Salt and freshly ground black pepper to taste

1 cup dry bread crumbs

6 salted anchovy fillets, rinsed

1. Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the wine, lemon juice, 2 tablespoons olive oil, rosemary, garlic, and salt and pepper to taste.  Leave to marinate in the refrigerator, covered, 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. Drain the tuna and dredge in the bread crumbs.  Drizzle both sides of the tuna steaks with a little olive oil.  Place the tuna on the grill and cook, turning only once and basting with the marinade if desired until deep black grid marks appear, 4 to 5 minutes on each side.

4. Meanwhile, melt the anchovy fillets in the remaining olive oil in a small pan over medium-high heat, stirring with a wooden spoon.  As soon as they have melted, spoon the anchovy sauce over the grilled tuna steaks and serve.

Variation: 

For an even simpler preparation, omit the bread crumbs and serve with lemon wedges.

Note: 

Posted: 12/30/2006