TABELIAAUTHENTIC RECIPE
Tonno alla Griglia con SalmoriglioGrilled Tuna with Salmoriglio
A Sicilian fish dish of thick tuna steaks seared only on the outside, leaving the center rare, and finished with salmoriglio.
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Ingredients (2 servings)
- Fresh tuna steaks3 cm thick. Leave at room temperature for 10 minutes.360 g
- LemonSqueeze the juice.1 piece
- Dried oregano1 tsp
- Extra virgin olive oil55 ml
- Salt5 g
- Black peppera little
Method
Prepare the tuna
- 1 Trim 360 g fresh tuna into pieces 3 cm thick and leave at room temperature for 10 minutes.
Make the salmoriglio
- 1 MeanwhileWhile the tuna comes to room temperature, squeeze the juice of 1 lemon.
- 2 In a small bowl, thoroughly mix the lemon juice, 1 tsp dried oregano, 40 ml extra virgin olive oil, 2 g salt and black pepper. Continue once the salmoriglio is lightly emulsified.
Sear the outside
- 1 In a bowl, coat the fresh tuna with 15 ml extra virgin olive oil and 3 g salt.
- 2 Sear on a very hot griddle for 45–60 seconds on each side.
- 3 Remove when the outside is browned and the center remains red, soft and springy.
Ready when
Continue when each side is well browned and a finger pressed against the center feels the soft resilience of raw flesh.
Finish
- 1 Cut the seared tuna into thick slices and spoon over the salmoriglio.
- 2 It is ready when the cut center remains moist and red.
About this dish
Tonno alla griglia is a fish secondo long enjoyed in Sicily, with its tuna-fishing culture. Around Trapani, summer tuna appears at the table grilled as well as preserved.
Western Sicily retains the memory of traditional tuna fishing called tonnara, and tuna is closely tied to the region’s food culture. Serving it with salmoriglio is a characteristically southern Italian approach that keeps fish from feeling heavy even in hot weather.
It is still found as a summer fish dish in coastal restaurants and on home grills. It offers satisfaction akin to a meat steak while lemon and herbs keep the meal light.
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