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Tonno e Porri -- Strilled Tuna and Leeks





8 (8 oz. each) fresh tuna steaks
2 cups fresh grapefruit juice
4 leeks, julienned
24 fresh grapefruit sections


“Strilled” is a combination of both steaming and grilling the tuna.

Wash the leeks well, removing any soil inside near the upper section of the leek. Cut off the root end and some of the green tops, leaving an inch or so of the green top in place. Julienne the leeks. Fry the leeks in a small amount of olive oil until very brown and slightly crisp. Set aside, keep warm.

Prepare a pan to steam the tuna, using the grapefruit as the steaming liquid Steam a 1 inch thick steak no long than 8 minutes. During the steaming process the tuna will give off a fair amount of its oil into the steaming liquid.

While the tuna is steaming, heat a grill to very, very hot. Spread some of the tuna oil, grapefruit juice mixture on to the grill. Place the steamed tuna steaks on the grill and grill for only 1 minute on each side. Work fast. The hot grill and tuna oil will smoke quickly, if not attended.

Place a “strilled” tuna steak on each plate, garnish the plate with 3 grapefruit sections, and pile some of the French fried leeks on top of the
tuna steak. Serve with warm grapefruit juice to spoon over the steaks.

Author's Comments

“Strilling” is my own adaptation of the old family favorite. We always just grilled the tuna, which, if not watched carefully, can become dry. The steaming step assures the moistness of the fish, while the grilling gives it a nice browned texture and flavor. It seems like a lot of work, which it is not, and the difference in the flavors are well worth the extra effort. This makes a great dish for company, for except for grilling the fish all the work is completed before the guests arrive.

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

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