Sicilian Style Tuna Steaks Tonno Alla Ghiotta Recipes

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SICILIAN-STYLE GRILLED TUNA STEAKS



Sicilian-style Grilled Tuna Steaks image

Enjoy the flavors of Sicily with these delicious grilled tuna steaks!

Provided by Kimberly Killebrew

Time 20m

Number Of Ingredients 15

4 tuna steaks (,about 6 ounces each and 1 inch thick (swordfish makes a great substitute))
Extra virgin olive oil for brushing
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1 cup diced fresh tomatoes
1 cup dry white wine
2/3 cup sliced firm green olives ((I used Lindsay Sicilian-style Olives))
1/4 cup capers (,drained (I used Lindsay))
1 1/2 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Steps:

  • Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil.
  • Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and cook for another couple of minutes. Add the wine and bring to a rapid boil for two minutes. Add all remaining ingredients except for the parsley and simmer uncovered for 5 minutes. Stir in the parsley and remove from heat.
  • Sear the tuna steaks over high, direct heat for 1-2 minutes on each side. (For the best texture and to prevent becoming dried out tuna should be rare to medium rare on the inside.)
  • Serve the tuna steaks immediately topped with the sauce.

Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 40 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 872 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SICILIAN TUNA STEAKS IN SPICY SAUCE



Sicilian Tuna Steaks In Spicy Sauce image

Provided by Mark Eardley

Categories     Meal

Time 1h

Number Of Ingredients 21

4 tuna steaks (each weighing close on 8 ounces)
2 tablespoons olive oil
1 teaspoon ground sea salt
4 red African bird's eye chilies (peri-peri) (finely chopped, seeds and all)
2 red bell peppers (de-seeded and sliced lengthways into strips about ¼ of an inch wide)
12 red cherry tomatoes (cut into quarters - skins, seeds and all)
3 tablespoons olive oil
1 can peeled tomatoes (14-ounce can, use juice and all)
3 cloves garlic (peeled and finely sliced)
24 pitted black olives (halved)
3 bay leaves (dried is fine)
3 teaspoons fresh oregano (if not fresh, use 1 heaped teaspoon of the dried variety)
1 sprig fresh rosemary (4-inch sprig, if no fresh rosemary is at hand, use 1 level teaspoon dried rosemary)
6 tablespoons medium dry sherry
1 teaspoon ground sea salt
1 teaspoon ground black pepper
1 teaspoon brown sugar
2 ½ pounds fresh spinach (washed, drained - central white stalks removed.)
3 cloves garlic (finely sliced.)
1½ ounces salted butter
1 teaspoon ground sea salt

Steps:

  • Set a skillet pan big enough to hold all four steaks over a high heat with 2 tablespoons olive oil.
  • As the oil is heating, sprinkle a level teaspoon of the ground sea salt over both sides of the tuna steaks - that's one level teaspoon for all four steaks - not a teaspoon for each one.
  • As soon as the oil starts smoking, cut the heat back to medium-high and add the tuna steaks. Let them sizzle away for two minutes, then turn them and cook for another two minutes. Turn off the heat and let the steaks sit in the skillet whilst you make the sauce.
  • Heat three level tablespoons of olive oil in a medium-sized pot (that will take a lid) over medium heat. Add the sliced strips of red bell pepper, stir well to coat them with the olive oil and turn the heat down to low-medium. Cover the pot with its lid. The peppers need to soften, but not brown at all. So, keep them slowly cooking for 10 minutes with some regular stirring.
  • Add the chopped cherry tomatoes, the sliced garlic, the sugar, and ground sea salt. Cook for another five minutes on that low-medium heat - stirring now and then - until the cherry tomatoes lose most of their body.
  • Now add all the sauce's remaining ingredients (including those chili peppers), stir it all together, and let the sauce gently simmer for another 10 minutes. Turn off the heat. Done.
  • Melt the butter in a medium-size pot over a low heat and add the sliced garlic and sea salt. Stir the pot and let the garlic release its flavor into the butter - about 3 minutes over a stirred low heat. The garlic must not brown.
  • Add all of the spinach. It'll be a bit of crush to get it into the pot - that's ideal - pile it in and put the lid on. After two minutes, stir the spinach so that it all picks up a coating of the buttery garlic. Put the lid back on and let the spinach cook for another two minutes. Then stir the spinach again, put the lid back and let it cook for another two minutes. Turn off the heat and keep the lid on so the spinach retains its heat as you finish cooking the tuna in the sauce.
  • Put the skillet with the seared, partly cooked tuna steaks onto a medium heat and pour the sauce over them. Lift the steaks a little so that they sit in the surrounding sauce as it heats. As soon as the sauce starts to bubble, turn the heat to low and let the steaks finish their cooking for about six minutes at a very gentle simmer in the sauce. They'll then be ready to serve - straight from the skillet, with the emerald green spinach presented alongside.

Nutrition Facts : Calories 673 kcal, Carbohydrate 29 g, Protein 51 g, Fat 40 g, SaturatedFat 11 g, Cholesterol 87 mg, Sodium 2646 mg, Fiber 11 g, Sugar 11 g, ServingSize 1 serving

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)



Sicilian-Style Tuna Steaks (Tonno alla Ghiotta) image

Provided by Gianni Scappin

Categories     Fish     Olive     Onion     Tomato     Sauté     Dinner     Raisin     Seafood     Tuna     Healthy     Capers     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
4 (5- to 6-ounce) tuna steaks
Salt and freshly ground black pepper
1 large onion, sliced (about 1 cup)
2 garlic cloves, minced
3 tablespoons salted capers, soaked in water for 10 minutes and drained
3 tablespoons minced pitted green olives
1/4 cup raisins
5 plum tomatoes, peeled, seeded, and chopped
1 cup fish stock or water, as needed
2 tablespoons fresh flat-leaf parsley, coarsely chopped
4 to 5 fresh basil leaves, torn
1/3 cup pine nuts, toasted

Steps:

  • 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
  • 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
  • 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
  • 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

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