Tonno Portofino Recipe

Marinate tuna

Pat tuna steaks dry with paper towels. In a shallow dish combine 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 2 tbs chopped parsley, 1 tsp dried oregano, 1 tsp sea salt and 1 tsp black pepper. Add tuna and turn to coat. Cover and refrigerate for 20–30 minutes (no more than 1 hour) to allow the flavors to penetrate.

Bring to room temperature

Remove marinated tuna from refrigerator 15 minutes before searing so it comes to near room temperature for even cooking.

While tuna marinates, whisk together 6 tbs extra-virgin olive oil, 2 tbs lemon juice, 1 tbs white wine vinegar, 1 minced garlic clove, 1 tbs chopped oregano, 2 tbs chopped parsley, 1 tbs chopped basil, 1 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Taste and adjust acidity or salt. Let sit at room temperature for at least 10 minutes to meld. Keep some sauce reserved to spoon over plated fish.

Cook potatoes

Place halved baby potatoes in a pot, cover with cold salted water, bring to a boil and cook until just tender (about 12–15 minutes depending on size). Drain and let steam-dry for 2 minutes.

Saute and finish

In a large skillet heat 3 tbs olive oil over medium-high heat. Add 2 smashed garlic cloves and 1 rosemary sprig, cook until fragrant (30–45 seconds) but not browned. Add drained potatoes cut-side down and sear 4–6 minutes until golden and slightly crisp. Reduce heat to medium, add 3/4 cup halved olives and 1 tbs rinsed capers, toss to combine and warm through for 2–3 minutes. Season with 1.25 tsp sea salt and 1/2 tsp black pepper. Remove rosemary and garlic pieces. Stir in 2 tbs chopped parsley just before serving.

Warm 1 tbs olive oil in a small saucepan over medium heat. Add 1 minced shallot and 1 minced garlic clove and soften 2–3 minutes without browning. Add 2 cups chopped tomatoes, 6 torn basil leaves, 1/2 tsp salt, 1/4 tsp black pepper and a pinch of sugar if needed. Simmer gently for 6–8 minutes until slightly reduced but still fresh tasting. Taste and adjust seasoning. Keep warm.

Sear the tuna

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 1 tbs olive oil to the pan and swirl. Remove excess marinade from the tuna (shake off) and place steaks in the pan. Sear 1.5–2 minutes per side for rare (adjust to 3+ minutes per side for medium). Do not move the tuna while searing to get a good crust. Transfer to a cutting board and let rest 2 minutes, then slice into 1/2-inch medallions if desired.

Plate

On each plate spoon a smear of the warm fresh tomato sauce. Arrange a portion of Ligurian-style potatoes and olives beside it. Place the seared tuna medallions over or next to the potatoes. Drizzle generous spoonfuls of salmoriglio over the tuna and a little around the plate. Garnish with microgreens or extra parsley and a lemon wedge. Serve immediately.

Optional: serve extra salmoriglio on the side. For best texture serve tuna slightly pink in the center. Leftovers: Keep components separate; use tuna within 24 hours refrigerated.