Tonno alla "Graela"
Region: Italy, Veneto
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed
This is an old Venetian recipe for grilling the dark meat of tuna. A graela
is a cast-iron grid used for grilling. Try the Anchovy Sauce as it's fantastic with a grilled tuna and accompany it with bruschetta.
[photo: Clifford A. Wright]
Yield: Makes 4 to 6 servings
Preparation Time: 2:10 hours
6 slices fresh tuna steaks, about 3/8 inch thick (about 2 pounds total)
3/4 cup extra-virgin olive oil, plus additional for basting
2 cups dry white wine
1 onion, very thinly sliced
3 tablespoons finely chopped fresh parsley
1 teaspoon dried thyme
1 bay leaf, crumbled
Salt and freshly ground black pepper to taste
1. Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, white wine, onion, parsley, thyme, bay leaf, and season with salt and pepper. Leave to marinate in the refrigerator, covered, for 2 hours, turning once. 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 and place on the grill. Cook, basting with olive oil and turning only once, until deep black grid marks appear, about 3 1/2 minutes on each side. Serve hot.
Variation:
Note:
Posted: 12/30/2006
Referenced Recipes: