Fish & SeafoodDifficulty: easy
Tonno alla Ligure
Thick tuna steaks simmered Ligurian-style with cherry tomatoes, Taggiasca olives and pine nuts.
15
Prep Time
25
Cook Time
4
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Sizzle the garlic in olive oil, 1 minute — do not brown.
2Add the tomatoes and olives and cook 5 minutes until the tomatoes slump.
3Pour in the wine and reduce 2 minutes.
4Nestle the tuna steaks into the sauce and spoon some over the tops.
5Cover and simmer gently 8-10 minutes — the inside should stay blush pink.
6Toast the pine nuts in a dry pan and scatter over with basil. Serve from the pan.
Chef's Tip
- Tuna goes in on the bone of the sauce, not seared first — braised tuna stays moist where seared-and-simmered tuna dries out.
More tips ↓Show less ↑
- Blush-pink center is the doneness test: past that, tuna turns chalky.
- Pine nuts toasted separately keep their crunch in the wet sauce.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.