Tonno alla Siciliana

Tonno alla Siciliana


4 servings

  • Tuna steaks, about 5 ounces each
  • 2 Fennel bulbs, thickly sliced lengthwise
  • 2 Red onions, sliced
  • 2 Tablespoons Monte Etna DOP extra virgin olive oil
  • Crusty rolls, to serve


  • 1/4 Cup Monte Etna DOP extra virgin olive oil
  • 4 Garlic clove, finely chopped
  • 4 Fresh red chili peppers, seeded and finely chopped
  • Juice and finely grated lemon rind
  • 1 Tablespoon finely chopped fresh parsley
  • Salt and pepper


Whisk all the marinade ingredients together in a small bowl. Put the tuna steaks in a large, shallow dish and spoon over a tablespoon of the marinade, turning until well coated. Cover and let marinade in the refrigerator for 30 minutes. Set aside the remaining marinade.

Heat a stovetop grill pan over high heat. In a separate bowl, put the fennel and onions, add the oil and to toss to coat well. Add to grill pan and cook for 5 minutes on each side until it barely starts acquiring color. Transfer to four warmed serving plates, drizzle with the remaining marinade, keep warm.

Add the tuna steaks to the grill and cook, turning once, for 5 minutes until firm to the touch but still moist inside. Transfer to the serving plates and serve immediately with crusty rolls.

Source :–-sicilian-tuna

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