Tuna Steaks in a Pouch

Tonno al Cartoccio

Preparation info

  • Difficulty


  • Serves


Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

One of the challenges in preparing tuna is keeping it moist. Cooking tuna in a pouch ensures it will not dry out and also infuses the tuna with flavor, making it both delicate and fragrant. Do not discard the lemon slices. They are delicious and should be eaten along with the tuna. As in the salmon recipe, using aluminum foil makes it easy to create a well-sealed pouch.


  • About ¼ cup extra virgin olive oil
  • 4 tuna steaks, 6 to 8 ounces each, about ¾ inch thick
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • 1 lemon
  • ½ cup small bunch flat-leaf Italian parsley
  • 4 teaspoons capers


  1. Preheat the oven to 400°F on convection heat or 425° on regular bake.
  2. Cut 4 sheets of heavy-duty aluminum foil large enough to wrap around each tuna steak, leaving enough room for the steam to circulate around the fish as it cooks. Drizzle a little olive oil in the center of each sheet of foil and place a tuna steak on it. Season the fish with salt and pepper and pour ½ teaspoon vinegar over each steak. Cut the lemon crosswise into 8 very thin slices. Finely chop enough of the parsley leaves to measure 4 tablespoons. On each tuna steak place 2 lemon slices, 1 tablespoon parsley, ½ teaspoon capers, and 1 tablespoon olive oil.
  3. Seal each pouch, making sure not to leave any openings. Place the pouches on a baking sheet and place in the oven. Bake for 15 minutes. Open the pouches and slide the tuna steaks onto dinner plates, pouring all the juices from the pouch over the fish. Serve at once.