Tunnu a Palirmitana, or Tuna Palermo Style: Grilled fresh tuna with lemon, rosemary, and sage. A simple, tasty fresh tuna recipe that will serve 6.
Prep Time: 1 hour, 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds ( 1 k) fresh tuna, cut into 3/4-inch slices
- 1 pint (500 ml) dry white wine
- The juice of 2 lemons
- 3 cloves garlic, slivered
- Parsley, minced
- Several leaves fresh sage and the leaves stripped from an 8-inch (20 cm) sprig of rosemary
- 2 tablespoons olive oil
- Salt & pepper to taste
Preparation:
Marinate the tuna slices in the wine for an hour, turning them frequently. Drain them well and dredge them in oil seasoned to taste with salt and pepper, then stick them with the garlic sliver, rosemary leaves, and pieces of sage leaf. Grill the fish, brushing it often with the marinade and turning it several times; figure about 10 minutes in all.
While the fish is cooking stir the minced parsley and the lemon juice into the marinade, and serve it along side the fish.
The wine? More of the same used in the marinade. I'd definitely go with something that is not oaky here.
While the fish is cooking stir the minced parsley and the lemon juice into the marinade, and serve it along side the fish.
The wine? More of the same used in the marinade. I'd definitely go with something that is not oaky here.
