Seared Tuna with Citrus and Herb
This extra simple tuna dish comes from Palermo, Sicily. No fuss, classic flavor combo, and when you’re done making the citrus-white wine marinade, you can continue to drink the rest of the bottle of wine in true Italian style! This dish goes well with grilled vegetables seasoned with olive oil and salt and pepper.
2 fresh tuna steaks, about 6 oz. each
12 oz. white wine
Juice from 1 lime
Juice from 1 lemon
Cracked black pepper
2 whole garlic cloves, crushed and minced
4 sprigs of rosemary, whole
3 Tbsp extra virgin olive oil
In a shallow bowl, combine wine, citrus juice, pinch of salt and pepper, garlic, and rosemary, stir together. Place in the tuna steaks, cover in plastic wrap and allow to sit in the fridge for about 2 hours.
When the tuna is done marinating, heat a large sauce pan to medium heat, then add in the oil. Remove the tuna steaks from the marinade and place in the heated saucepan. Lay the rosemary along side the fish. Cook the tuna for about 5-7 mins per side (until cooked to your desired doneness). Garnish with the toasted rosemary sprigs.