Tuna fish Gratin

Sliced Tuna Gratin


This recipe is very easy to prepare and really yummy!! We use fresh tuna fish, but it can also be done with Sword fish or Salmon.

“Gratin” is very common in Italy and other mediterranian countries like France and Spain. It’s done with bread crumbs and can be used in vegetable recipes too, it’s an ancient habit to recycle old bread and food leftovers. In this case we pan-fry the tuna, but it can be prepared in the oven too.

Ingredients for 4 persons:

One or more slices fresh tuna fish (600 grams.) sliced 1 finger thick.

Bread crumbs (enough to cover all of the fish) ready-to-use from the supermarket or made by you rubbing slices of toasted bread.

Salt and pepper.

Parsley, chopped.

Chive, fresh or dried.

One piece of garlic, chopped.

Oregano

10 fenny seeds. (if you don’t like the taste, you can do without)

Sesame seeds. (one table spoon)

Olive oil.

Lemon juice (half a lemon)

What to do:

                                                     pict.1
Take a bowl and add breadcrumbs and all the other ingredients and mix until the bread crumbs have absorbed all the oil and aromas. See pict. 1

Take the tuna, take off the skin, rinse and dry the slices and cover the slices with the bread crumbs-mix on both sides.See Pict. 2

pict 2.

Heat 3 table spoons olive oil, adding a little salt and cook the tuna on high flame for a couple of minutes. Lower the flame to medium and turn the slices after 5 minutes. Cook 5 more minutes but take care not to burn the breadcrumbs, bake golden brown!

Tuna is best when done as a beef steak, not red, but pink inside! Tuna and Sword fish overdone become dry and taste stronger and fishier! Salmon is easier to cook because of its fatter substance.

Good with a glass of chilled Prosecco wine!



Buon Appetito!




Marzia.












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