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Serves: 4

Tuna with a Salmoriglio Sauce

  • Prep Time

    30 min.

  • Cooking Time

    6 min.

  • Method

    Direct

  • Prep Time

    30 min.

  • Cooking Time

    6 min.

  • Method

    Direct

Ingredients

Weber  Baker  Brothers 475 346X318
  • 4 tuna steaks 3cm thick
  • 6 tbsp extra virgin olive oil
  • SALMORIGLIO SAUCE
  • 1 clove of garlic
  • 12 tbsp extra-virgin olive oil
  • 6 tbsp lemon juice
  • 31 tbsp fresh dried oregano
  • 3 tbsp fresh parsley
  • Sea salt & pepper

Instructions

    “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.

    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.
    • Put all 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.
    • 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.
Ingredients
Instructions

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