Tuna with Tomato-Basil Sauce

Tuna with Tomato-Basil Sauce
Tuna with Tomato-Basil Sauce
(Tonno alla Livornese) Of the countless preparations for tuna that diners will run across in coastal towns in Tuscany, this one is the most well known. It comes from Livorno, a populous port famous for its seafood restaurants. Simple and quick to put together, the dish combines the best of the area, from the delicious red tuna available mostly in spring and summer to the tomatoes that have become a hallmark of all of Italy. The sauce begins with a trito, a mixture of aromatic vegetables. Ripe tomatoes, a bay leaf and plenty of fresh basil complete it.
  • Preparing Time: -
  • Total Time: -
  • Served Person:
Italian Fish Tomato Sauté Basil Tuna Spring Bon Appétit
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1/4 cup chopped celery
  • 1/4 cup finely chopped fresh italian parsley
  • 1 large onion, thinly sliced
  • 1 garlic clove, chopped
  • Carbohydrate 7 g(2%)
  • Cholesterol 44 mg(15%)
  • Fat 5 g(8%)
  • Fiber 2 g(8%)
  • Protein 29 g(58%)
  • Saturated Fat 1 g(4%)
  • Sodium 63 mg(3%)
  • Calories 197

Preparation Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper. Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side. Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.

Preparation Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper. Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side. Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy