Tuna in a zesty Genova-inspired marinade.
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Nutrition per Serving
Ingredients
Estimated total cost: €34.15 · €5.69/serving
- 1 teaspoon Himalayan pink saltEst. price €0.02–€0.08
- 6 swordfish fillets, approximately 6 to 8 ounces each, sliced 1 inch or thicker (pat dry with paper towels before cooking)Est. price €24.00–€42.00
- 1/2 cup or so of versatile all-purpose flour, evenly spread on a plate for coating (shake off excess flour before cooking)Est. price €0.08–€0.25
- 1/3 cup premium extra-virgin olive oil, with more on hand as needed (use a high-quality oil for best flavor)Est. price €1.20–€3.50
- 1/2 ounce dried wild porcini mushrooms (about 1/2 cup loosely packed pieces), rehydrated in 1 cup warm water (reserve the soaking liquid for added flavor)Est. price €4.50–€9.00
- 6 plump cloves of fresh garlic, carefully crushed and peeled (mince finely for a stronger garlic flavor)Est. price €0.15–€0.40
- 2 petite anchovy fillets, rinsed and finely minced (about 1 teaspoon) (anchovies add a rich umami depth to the dish)Est. price €0.30–€0.80
- 1 1/2 cups of dry Chardonnay wine (choose a wine you would enjoy drinking)Est. price €3.00–€9.00
- 2 tablespoons of freshly squeezed lemon juice (strain to remove any seeds)Est. price €0.10–€0.30
- 3 sprigs of fragrant fresh thyme (remove leaves from stems before using)Est. price €0.60–€1.50
Steps
- 1Begin by seasoning the tuna steaks with salt, ensuring each steak gets an even coating using approximately 1/2 teaspoon of salt in total. Proceed to coat each steak with flour on both sides, shaking off any excess flour. Heat a skillet over medium-high heat and add 4 tablespoons of olive oil. Once the oil is hot, place all the tuna steaks into the skillet and sauté them on one side for around 1 minute until they are lightly browned. Flip the steaks over and brown the other side for another minute before removing the pan from the heat. Transfer the seared tuna steaks to a serving platter and keep them warm in a low-temperature oven while you prepare the sauce.
- 2Remove the rehydrated porcini mushrooms from the soaking liquid, keeping the liquid aside. Finely chop the porcini pieces. Heat up 2 tablespoons of olive oil in a skillet over medium-high heat. Add minced garlic and mix in the chopped anchovy and porcini mushrooms. Stir and cook until everything is sizzling. Pour in white wine, lemon juice, and the reserved porcini soaking liquid (avoiding any sediment). Introduce thyme sprigs to the mixture and season with a portion of salt. Bring the sauce to a boil and simmer until it reduces by half.
Cultural note
The Genova tuna marinade recipe is inspired by Italian cuisine, known for its vibrant flavors and fresh ingredients. The use of anchovies, garlic, and olive oil reflects the Mediterranean influence in the dish. Swordfish is a popular seafood choice in Italian cooking, prized for its meaty texture and mild flavor.
Seasonal note
This dish can be enjoyed year-round as the ingredients like garlic, lemon, and parsley are generally available throughout the year. Swordfish is typically in season during the summer months.
Health note
This dish is a good source of protein and healthy fats from the swordfish and olive oil. It also provides essential vitamins like Vitamin A, C, and B6, as well as some fiber. However, the dish is high in sodium and saturated fat, so it should be enjoyed in moderation.
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