Tonno Arrostite con Pepe Nero e Pan Gratinate
(Roasted Tuna Encrusted with Black Pepper & Bread Crumbs)
3 1 Lb. Tuna fish steaks 2 Tbl. Pepper - Black and freshly crushed 2 Cups Wine - white & dry 1/8 Cup Lemon juice - freshly squeezed 2 Cups Bread Crumbs 6 Tbl. Extra virgin olive oil 2 Tsp. Capers - in salt and soaked for 45 min in water prior to use 1 Lg. Lemon - juice there from 1 Cup extra virgin olive oil
Note: Only two of the tuna steaks are for this recipe. the other is for Tonno Arrostite con Broccoli Raab.
Preparation of the Tuna
Marinate the tuna steaks in the white wine and lemon juice for 3-4 hours prior to using.
Remove the tuna from the marinade and pat dry. Mix the black pepper and the breadcrumbs together and then spread them on a large platter. Sprinkle a handful of the black pepper-breadcrumb mixture one side of the fish, pressing it into the flesh with your fingers. Repeat this procedure on the other side.
Put 3 Tbl. of olive oil in an oven proof casserole and spread it over the bottom. Place each piece of Tuna in the casserole pan and then sprinkle the topside with another 3-4 Tbl. of olive oil. We do not add salt at this time as the caper lemon sauce detailed below is salty enough.
Preheat the oven to 425° F. Once at this temperature, pan roast the Tuna for 25-30 minutes.
Preparation of the Caper-Lemon Sauce
This sauce can be prepared whilst the Tuna is pan roasting. Put 2 Tsp. of chopped capers into a non reactive stainless steel bowl. As noted above, these should be salted capers if possible and should have been soaked for 45 minutes in water to remove most of the salt. Add a cup of olive oil and the juice from the lemon. Stir vigorously, ands taste for flavor. If the caper taste is too much for your liking, add a bit more lemon juice or olive oil. Adjust the flavor to suit your needs. A bit lemony is good as it complements the tuna flavor.
Serve the tuna with a couple of Tablespoons of the sauce.
Last updated on:07/08/99 01:02:20 AM