Tonno Albacore Cucinato con Foglio D' Aluminio

(Albacore tuna cooked in aluminum foil )


1 1/4 Lbs. Tuna - Albacore loin or Fresh tuna
1 Cup Olive oil - Extra virgin
1 Large Lemon - juice therefrom
1/2 Tsp.  Tarragon leaves - dry
1/2 Tsp.  Oregano leaves - dry
Cloves  Garlic, peeled and sliced very thinly
1 Cup Olives - Oil cured Italian, or Kalamata Greek, pitted and sliced
4 Sheets Aluminum foil - Ca. 12 x 15 inches
Q.B.      Pepper

Preparation of the Tuna

Slice the Albacore lion into pieces about 1/2-3/4 inches thick.  Place them in a ceramic or stainless steel bowl, and add the olive oil, lemon juice, Tarragon and Oregano.  Mix well and place in the refrigerator to marinate for 3-4 hours.

Preparation of the Dish

Place a cast iron skillet large enough to hold all of the fish on the burner and turn the burner to low. 

Remove each piece of tuna from the marinade and pat it dry with a clean piece of kitchen paper.   Lay a mixture of freshly grated black pepper,  sliced garlic and olives on a piece of foil, then add the tuna.  Top that with additional pepper, garlic and olives.  Wrap the piece of fish in the foil making a neat packet that is for the most part leak proof.  Repeat this with the other pieces of tuna.

Turn the heat up to high under the skillet.  Let this heat for about 3-4 minutes or until a drop of water "dances" when added to the hot pan.  When the pan is ready, add each packet of tuna.  Cook on each side for 2 minutes if medium well fish is desired, or for less if only pan seared fish is the goal.  the exact cooking time depends upon the thickness of each piece of tuna.

Serve immediately.  Do not leave the fish in the sealed pouch for long as it will continue to cook, and be overdone in a minute or so.

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Last updated on:10/09/01 11:38:24 PM