This Tuscan recipe uses classic Italian ingredients. This recipe is so easy to make. I found it in Bon Appétit Magazine (May 2000) and I haven't changed a thing! It's even better if you sear the tuna steaks on the grill (for about 2 minutes each side).
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Units: US | Metric
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1/4 cup celery, chopped
- 1/4 cup fresh Italian parsley, finely chopped
- 1 garlic clove, chopped
- 1 1/2 lbs ripe plum tomatoes, peeled, coarsely chopped
- 1 bay leaf
- 1 cup fresh basil, torn into bite-size pieces
- 4 (6 ounce) tuna steaks (bout 1 inch thick)
- fresh basil sprig
- 1Heat 1 tablespoon oil in heavy large skillet over medium heat.
- 2Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes.
- 3Add tomatoes and bay leaf.
- 4Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead.)
- 5Cover and refrigerate. Rewarm before continuing.
- 6Discard bay leaf.
- 7Mix in torn basil.
- 8Season sauce to taste with salt and pepper.
- 9Sprinkle tuna with salt and pepper.
- 10Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat.
- 11Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
- 12Transfer tuna to platter.
- 13Spoon sauce over tuna.
- 14Garnish with basil sprigs.
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Nutritional Facts for Tuna With Tomato-Basil Sauce (Tonno Alla Livornese)
Serving Size: 1 (406 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 357.3
- Calories from Fat 140
- Total Fat 15.5 g
- Saturated Fat 3.1 g
- Cholesterol 64.6 mg
- Sodium 83.8 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 3.2 g
- Sugars 6.2 g
- Protein 42.0 g