Tuna with a salmoriglio sauce recipe
“Delightful for a dinner party with close friends - our seared tuna recipe served with its herby, zesty sauce is minimum effort but provides maximum taste.” - Henry Herbert.
Ingredients
- 4 tuna steaks, each 3cm thick
- 6 tbsp extra virgin olive oil
- 4 tuna steaks, each 3cm thick
- 6 tbsp extra virgin olive oil
- 4 tuna steaks, each 3cm thick
- 6 tbsp extra virgin olive oil
- 1 clove of garlic
- 12 tbsp extra virgin olive oil
- 6 tbsp lemon juice
- 1 tbsp fresh or dried oregano
- 3 tbsp fresh parsley
- 1 clove of garlic
- 12 tbsp extra virgin olive oil
- 6 tbsp lemon juice
- 1 tbsp fresh or dried oregano
- 3 tbsp fresh parsley
- 1 clove of garlic
- 12 tbsp extra virgin olive oil
- 6 tbsp lemon juice
- 1 tbsp fresh or dried oregano
- 3 tbsp fresh parsley
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- In the kitchen: Place three layers of paper towel on a food tray. Place the steaks on it and cover with more paper. Let them absorb all the liquid from the steaks. Set aside at room temperature for 20 minutes.
- Prepare the sauce in the meantime. Peel the clove of garlic, then put all of the sauce ingredients in a food processor and blend for 2 minutes at high speed. Taste and season.
- At the barbecue: prepare the barbecue for direct heat – approx. 200°C. Once heated, place the griddle on the barbecue and let it preheat for 10 minutes.
- Remove the paper from the steaks, brush with olive oil and then place them on the griddle. Grill the tuna steaks for 4-6 minutes turning only once to ensure a crisp crust.
- When the steaks appear brown and crispy on the surface, remove them from the barbecue. Serve the tuna steaks with the sauce on top.
This recipe was devised for Weber.
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Marco Pierre White's grilled tuna steaks recipe
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