Tuna fish is one of the prides of Southern Italy’s cuisine, particularly Sicily and Calabria. The dish that we present is delicate and also tasty, influenced by the tradition of both regions, but in a lighter and refined version. For the success of the dish it is important that you quickly cook on high fire, so as to reinforce the crust on the edges, leaving the meat inside pinkish.
For 4 people


  • 800 g fresh tuna
  • 1 bunch of aromatic herbs (rosemary, sage, parsley, basil, oregano, chives)
  • 80 g of blanched almonds
  • 2 tablespoons of breadcrumbs
  • extra virgin olive oil


  1. Lightly toast the almonds and chop them finely together with the aromatic herbs
  2. Add the chopped herbs with the breadcrumbs, a pinch of salt and mix thoroughly
  3. Cut the tuna fish into pieces of around 100 g and let them reach room temperature
  4. Grease the slices properly with the oil and bake in the aromatic breadcrumbs, pressing so that it will properly adhere on all sides
  5. Cook the steaks on a very hot grill (or  pan) greased with a minimum of oil over high heat
  6. The cooking time must not exceed 4 minutes per side, 3 meat if you want it barely pink
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