Marinated Grilled Tuna with Anchovy Sauce

Photo by Judi B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • This is an old Venetian recipe for grilled tuna.

  • Tuna Ingredients

  • 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

  • Lemon wedges

  • Anchovy Sauce Ingredients - Makes 1/4 cup

  • 4

    salted anchovy fillets, rinsed

  • 2

    large garlic cloves

  • 2

    tablespoons finely chopped fresh parsley

  • 3

    tablespoons extra-virgin olive oil

  • 1/2

    teaspoon freshly squeezed lemon juice

Directions

Directions for the tuna: 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. Marinate in the refrigerator, covered, for 2 hours, turning once. Remove the fish from the refrigerator 15 minutes before grilling. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. You may also use a stovetop grill pan. 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. Directions for the anchovy sauce: In a mortar, pound the anchovy fillets, garlic and parsley with a pestle until a pest . Slowly pound in the olive oil and lemon juice. Pour the sauce over the grilled tuna and serve with additional lemon wedges.

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