Marinated Grilled Tuna with Anchovy Sauce

By blum099

Ingredients

• This is an old Venetian recipe for grilled tuna.
• Tuna Ingredients
• 6 slices fresh tuna steaks, about 3/8 inch thick (about 2 pounds total)
• 3/4 cup extra-virgin olive oil, plus additional for basting
• 2 cups dry white wine
• 1 onion, very thinly sliced
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon dried thyme
• 1 bay leaf, crumbled
• Salt and freshly ground black pepper to taste
• Lemon wedges
• Anchovy Sauce Ingredients - Makes 1/4 cup
• 4 salted anchovy fillets, rinsed
• 2 large garlic cloves
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly squeezed lemon juice

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Directions for the tuna:

Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, white wine, onion, parsley, thyme, bay leaf and season with salt and pepper. Marinate in the refrigerator, covered, for 2 hours, turning once. Remove the fish from the refrigerator 15 minutes before grilling.

Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. You may also use a stovetop grill pan.

Remove the tuna from the marinade and place on the grill. Cook, basting with olive oil and turning only once, until deep black grid marks appear, about 3 1/2 minutes on each side.

Directions for the anchovy sauce:

In a mortar, pound the anchovy fillets, garlic and parsley with a pestle until a pest . Slowly pound in the olive oil and lemon juice.

Pour the sauce over the grilled tuna and serve with additional lemon wedges.