This Tonno alla Siciliana is one of my favorite Fish varieties (besides Swordfish/Spada) is Tuna/Tonno, both very important in the Sicilian Kitchen. We came across these beautiful Tuna Steaks and got inspired to make this delicious, and healthy Summery meal. The flavors of the smoky grilled Tuna, along with the fresh taste of this Salsa is a perfect match, served simply with Asparagus for a simple yet elegant meal.
Tonno alla Siciliana
Course: MainDifficulty: Medium4
servingsIngredients
Capers 1 tbsp
Extra jumbo green olives pitted and sliced
Fennel 1 bulb (Slice thinly and divide in two portions, and chop some of the fronds.)
Roma Tomatoes 4
Garlic cloves 4 minced
White wine 1/2 cup
EVO Oil 1 tbsp
Lemon juice 1/2 lemon
Tuna Steak 4
Directions
- In a medium-size Saucepan, over medium heat, add one half of the sliced fennel bulb and cook until somewhat caramelized about 10 minutes.
- Add chopped garlic, and cook for a few more minutes, add capers, and the tomatoes, cooked briefly and add wine.
- Continue to cook for a few more minutes, then and add the remaining Fennel, Parsley and chopped Fennel fronds reserving some for garnish..
- Add half of lemon juice, season with salt and pepper. Remove from heat, and let cool…You want the salsa fresh and not overly cooked.
- Brush your Tuna Steaks with Olive Oil, and Black Pepper and Sea Salt. Place on a hot grill and (depending on the thickness) cook for about 5 minutes on each side for medium.
- Arrange on a plate and spoon the fresh Salsa over the Tuna and drizzle with some Sicilian Lemon Oil.
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