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Crusty Broiled Tuna Steaks |
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Serves: 4
Print this Recipe
(Tonno alla Griglia)
Category: Fillets and Steaks
Bread crumbs make a nice crunchy coating on these fish steaks.
4 tuna or swordfish steaks (1 inch thick)
3/4 cup plain dry bread crumbs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint, or 1 teaspoon dried oregano
Salt and freshly ground black pepper
4 tablespoons olive oil
Lemon wedges
1 Preheat the broiler. Oil the broiler pan. In a bowl, toss together the bread crumbs, parsley, mint, and salt and pepper to taste. Stir in 3 tablespoons of the oil, or enough to moisten the crumbs.
2 Arrange the fish steaks on the broiler pan. Scatter half of the crumbs on top of the fish, patting them in.
3 Broil the steaks about 6 inches from the flame 3 minutes, or until the crumbs are browned. Carefully turn the steaks with a metal spatula and sprinkle with the remaining crumbs. Broil 2 to 3 minutes more or until still pink in the center, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish.
4 Drizzle with the remaining 1 tablespoon of oil. Serve hot, with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Crusty Broiled Tuna Steaks comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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