Tonno in Gradela

Marinated Sautéed Tuna in a Fennel and Bread Crumb Crust

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This recipe is from the region of Friuli, more specifically from the town of Grado, near Trieste. The tuna steak should be cut about an inch thick to keep it from drying out when cooked. We’ve found that the crust browns best in a cast-iron pan. The original dish was a bit austere without a sauce, so we added a red pepper aioli. It seems to make the dish more elegant.