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Tonno all'Erba -- Tuna and Herbs





1-1/2 lb. tuna steak, cut into 4 pieces


1 clove garlic, peeled and minced
2 sprigs thyme, leaves of
3 tbsp. extra virgin olive oil
1/2 tsp. fine salt
Freshly ground black pepper to taste
8 basil leaves, torn into pieces


In a glass casserole dish, large enough to hold the fish, place the garlic, thyme, oil, sea salt, and pepper. Mix well. Place the fish on top and turn it to coat all sides of the Tuna steaks. Marinate the fish, at least 3 hours, but optimally overnight, covered, in the refrigerator. Heat a cast iron skillet, or other heavy griddle, until very hot. Add the fish and cook over high heat about 2-2½ minutes on each side.

Sprinkle the basil on top and serve the fish immediately.

Author's Comments

Quick marinade . . . overnight in the fridge . . . home . . . right onto the grill and in 5 minutes the fish is done. Simple and delicious. Couldn’t be easier. The dish is again and very simple and easy dish to prepare. Short on work and very long on flavor and taste. Try it. Don’t cook the Tuna too long. It is better a little on the rare side.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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