Grilled Tuna Fish Steak (Costolette di Torino) recipe
ingredients
10 x 200 g tuna steaks
3 crushed cloves of garlic
50 g chopped rosemary
600 ml dry white wine
seasoning
olive oil
100 g breadcrumbs
50 g chopped fresh herbs
juice and grated zest of 2 lemons
3 crushed cloves of garlic
50 g chopped rosemary
600 ml dry white wine
seasoning
olive oil
100 g breadcrumbs
50 g chopped fresh herbs
juice and grated zest of 2 lemons
method
1. Marinate 10 x 200 g tuna steaks for 1 hour with 3 crushed cloves of garlic, 50 g chopped rosemary, 600 ml dry white wine and seasoning.
2. Remove and dry the fish, brush with olive oil and grill until cooked and golden, basting with the marinade.
3. Transfer the fish to a dish, coat with 100 g breadcrumbs combined with 50 g chopped fresh herbs, the juice and grated zest of 2 lemons and seasoning, then sprinkle with olive oil and return to the grill to gratinate.
4. Serve with wedges of lemon.
2. Remove and dry the fish, brush with olive oil and grill until cooked and golden, basting with the marinade.
3. Transfer the fish to a dish, coat with 100 g breadcrumbs combined with 50 g chopped fresh herbs, the juice and grated zest of 2 lemons and seasoning, then sprinkle with olive oil and return to the grill to gratinate.
4. Serve with wedges of lemon.
serving amount
serves 10
rate this recipe
8.2
out of 10
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