Tonno alla Genovese

Genoese Tuna


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The combination of tuna and mushrooms is quite unusual, but in this lovely light dish from Genoa, made with wild mushrooms picked in the woody hinterland, the two ingredients come together perfectly. The result is especially good when served with roasted cherry tomatoes and wedges of lemon.


  • 4 tuna steaks, about 600 g/1 lb 6 oz total weight
  • 1 small onion, finely chopped
  • 1 large garlic clove, chopped
  • 45 ml/3 tbsp chopped fresh flat leaf parsley
  • 135 ml/9 tbsp extra virgin olive oil
  • 175 ml/6 fl oz/¾ cup dry white wine
  • whole cherry tomatoes on the vine
  • 300 g/11 oz wild mushrooms
  • sea salt and ground black pepper
  • lemon wedges, to serve


  1. Put the tuna steaks in a large shallow dish or bowl, and add the onion and garlic, half the parsley, and 90 ml/6 tbsp olive oil. Season with plenty of ground black pepper.
  2. Add about one-third of the wine and cover with clear film or plastic wrap. Leave to marinate in the refrigerator for about 3 hours.
  3. Meanwhile, preheat the oven to 200°C/400°F/Gas 6 and line a baking sheet with foil.
  4. Place the tomatoes on the baking sheet (you can leave them on the vine), drizzle them with a little of the olive oil and sprinkle with a little salt. Cook for 10 minutes.

  5. Clean the mushrooms using a brush or a slightly damp cloth. Trim and slice them thinly.

  6. Heat the remaining olive oil in a large frying pan, add the mushrooms and cook over a medium heat for 4-5 minutes until all the excess liquid from the mushrooms has evaporated. Season the mushrooms with salt and ground black pepper, then remove the pan from the heat.
  7. Drain the tuna steaks from the marinade and blot them with kitchen paper. Put the pan with the mushrooms back on the heat, add the tuna steaks and the remaining white wine.

  8. Cook the tuna steaks quickly over a high heat for 3 minutes on each side - the alcohol will evaporate during this fast cooking process. Remove the pan from the heat.
  9. Season with salt and more ground black pepper, then sprinkle over the remaining parsley.
  10. Serve immediately with lemon wedges and the roasted whole cherry tomatoes.