Broiled Tuna Steaks Taormina

Name: Broiled Tuna Steaks Taormina
Cuisine: France
Ingredients: 1 teaspoon very finely chopped fresh rosemary leaves; 1 teaspoon finely ground fennel seeds; Grated rind of 1 large Valencia orange; 1 small head each white and purple cauliflower; 1 small head each white and purple cauliflower; 2 tablespoons red wine vinegar, preferably Italian; Salt; Pepper from the mill; 6 tuna steaks, about 4 ounces each and ¾ to 1 inch thick; 6 tablespoons virgin olive oil plus extra for brushing; 1 hard-boiled egg, chopped; 2 tablespoons chopped fresh Italian parsley leaves; 3 tablespoons small capers, well drained

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A fond memory of lunch in Taormina in 1955 with Etna rumbling and spewing fireworks in the distance.

Ingredients

6 tuna steaks, about 4 ounces each and ¾ to 1 inch thick
6 tablespoons

Europe
France
Italy
Taormina
Fish course
Lunch
Pescatarian
Gluten-free

Method

Trim the steaks of any skin. Spray or brush on both sides with olive oil. Mix half of the rosemary, fennel, and orange rind together. Sprinkle the steaks with two thirds of the mixture and let stand at room temperature covered with plastic wrap for 30 minutes.

Separate both cauliflowers into florets; blanch each color separately in boiling salted water to the texture you prefer. Mix the