There are all sorts of ways to grill fresh tuna, and this grilled tuna recipe, from the town of Scopello, in Sicily, includes an anchovy sauce for the fish. Assuming you buy a piece of fresh tuna weighing about 2 pounds (1 k) you should be able to serve 6.
Prep Time: 1 hour
Cook Time: 40 minutes
Ingredients:
- Tuna
- Dry white wine
- Salted Capers
- Canned anchovies
- Salt and pepper to taste
- Butter
- Lemon juice
Preparation:
When tuna is marinated in white wine for about an hour, it can be grilled -- whole -- over the coals, basting it with olive oil using a brush made from sprigs of oregano, moistening it with the wine used for the marinade, and dusting it with bread crumbs so it will hold the wine better.
Turn it carefully when it's about half done (figure about 10 minutes cooking time per inch (2.5 cm) of thickness of fish at its thickest point), serve it with a sauce made by beating together a few anchovy filets and some salted capers (rinsed) in a little butter, melting the mixture and lightly sautéing it with a little olive oil, and seasoning it as the pan comes off the burner with the juice of a half a lemon.
The wine? A rich white, perhaps a Rosé, or even a red, for example a Rossese di Dolceacqua.
Yield: 6 servings grilled tuna.
Turn it carefully when it's about half done (figure about 10 minutes cooking time per inch (2.5 cm) of thickness of fish at its thickest point), serve it with a sauce made by beating together a few anchovy filets and some salted capers (rinsed) in a little butter, melting the mixture and lightly sautéing it with a little olive oil, and seasoning it as the pan comes off the burner with the juice of a half a lemon.
The wine? A rich white, perhaps a Rosé, or even a red, for example a Rossese di Dolceacqua.
Yield: 6 servings grilled tuna.
