Name: Tonno in Gradela (Marinated Sautéed Tuna in a Fennel and Bread Crumb Crust)
Yield: Serves 4
Cuisine: Italy
Ingredients: ¾ cup olive oil; Salt and freshly ground pepper; 4 pieces yellowfin or bigeye tuna fillet, 6 to 7 ounces each and about 1 inch thick; 2 tablespoons fresh lemon juice; 1 cup Red Pepper Aioli; ¼ cup ground toasted fennel seeds; 1¼ cups dry bread crumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mediterranean Kitchen

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.