Tonno al Forno

Baked Tuna

Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

For this dish you need boneless tuna loin, not a steak, which must be very fresh and showing a good rosy to red colour, not a deep meat colour with a metallic sheen. The leftovers are very good for Tacchino Tonnato or Tonno e Fagioli.


  • 1.25 kg loin of tuna, from back or belly
  • 6 anchovy fillets
  • 1 sprig fresh mint


Preheat the oven to 180°C/350°F/Gas 4.

Skin the tuna and cut away the dark bloody bits. Rinse and dry. Chop the anchovy, mint and garlic finely, then mix them together. With the point of a knife make incisions in the tuna 6 cm apart and 3 cm deep; fill these incisions with the