The classic souther Italian condiment of lemon juice and oregano, called Salmoriglio, is made directly in the pan and served with the simply seared tuna. Easy and quick!
This Salmoriglio tuna steak recipe reveals the story of a fantastic day on the Island of Favignana, in Sicily. Last June my wife Caterina and I spent a few days on the Aegadian Islands. One day we have been so lucky to have a day on the boat of the famous Italian fisherman Gioacchino Cataldo. Gioacchino has been a pleasant guide bringing us to explore the Island and cooking for us this delicious tuna steak recipe. On the contrary of the classic Salmoriglio marinate, the seasoning is made directly in the pan. The tuna is quickly seared on both sides, then seasoned with lemon juice and oregano: a simple, quick, and tasty recipe!
In a day of June, abnormally hot, the ferry cut the scorching air bringing us toward the heaven: Favignana, the main of the Aegadian Islands (Isole Egadi) crests the horizon. Moving closer to the Island, the deep blue water changes into a color palette from bright green to greenish blue. This spectacular sea drives our minds to the tropical regions, but we are just in Italy, a few miles far from Trapani. 
This is Sicily: a territory where plenty of the most amazing places of the world are depict in a few miles of land and water!
Since the time of Phoenicians, tuna fishing has been one of the most important business in Sicily. The Romans used to set a snare composed by a nest of fishing nets on the marine currents to catch the fish.
The morning after our arrival, My wife Caterina and I reach the little port of Punta Longa in the south part of the Island. We are looking for a man, but in front of us crests a human mountain: Gioacchino Cataldo welcome us on his boat. Thinking about Gioacchino, the first things that come to my mind are his gigantic hands: I’m 6 feet tall, but under his shadow, I just disappear!
Gioacchino speaks slowly, a mix of quietness and authority, like a man used to be heard. At present days, Gioacchino Cataldo brings the tourists around the island and makes them aware of the wonders and the history of Favignana. But, Gioacchino is not a conventional guide, he has been the last Rais of Favignana, until the last Mattanza in 2007.
Sharing the boat with Gioacchino means sharing the secrets of the island. The boat proceeds slowly and the time does the same articulated by the stories of the old sailor: the rise and decline of Florio family, the tuna number every year smaller, and the Tuna quotes that regularize the quantity of fish that can be caught. After several bad seasons, the tunas are repopulating the Sicilian sea, Gioacchino says staring the water, a new hope for a better future for Favignana.
The day flows through dives into the blue water, salt and sun on the skin, and glasses of Malvasia wine. Gioacchino seat at the wheel, a little space where he also settled an ingenious kitchen.
The tuna is the protagonist of our lunch. We start with Lattume, a local delicacy. Lattume is the tuna’s milt, traditionally sliced and pan fried: the proof that Strabone was right, in the tuna nothing can go to waste!
After a generous portion of pasta with tomatoes and capers, Gioacchino prepares the main dish: thick slices of fresh red tuna seared and seasoned with lemon juice, olive oil, and oregano. This is local tuna, with a natural red color and taste: so tender and delicious!
As the day draws to a close, the boat comes back to the harbor. Caterina and I land to the pier, sated by sun and fish. It’s time to say goodbye to the old fisherman: Gioacchino’s hand swallows ours, and his smile sounds like a see you soon. What a day we had in Favignana!
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Salmoriglio Tuna
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Seared tuna steaks get a vibrant flavor boost from a bright, fresh salmoriglio sauce made right in the pan. Quick, delicious, and perfect for a weeknight meal.
Ingredients
- 1/2 cup (120 ml) extra virgin olive oil, plus more for brushing the fish
- Juice of 1 lemon
- 2 tbsp (30 ml) hot water
- 2 cloves garlic, peeled and minced
- 3 tbsp (12 g) chopped fresh parsley
- 1 tbsp (3 g) finely chopped fresh oregano or 1 tsp (1 g) dried oregano
- 1 tbsp (10 g) brined capers, drained
- 1/4 tsp (1 g) red pepper flakes, or more to taste
- Salt and freshly ground black pepper, to taste
- 4 tuna steaks (6-8 oz / 170-225 g each, about 1 inch / 2.5 cm thick)
Instructions
- Make the salmoriglio sauce: In a small saucepan, warm ½ cup olive oil over low heat. Whisk in the lemon juice and hot water.
- Add the minced garlic, chopped parsley, oregano, capers, red pepper flakes, and a light seasoning of salt and black pepper. Stir well and keep warm on the lowest heat setting.
- Preheat the grill for direct grilling to medium-high heat (about 450°F / 230°C).
- Lightly brush the tuna steaks with olive oil and season both sides with salt and pepper.
- Place the tuna on the grill grate and cook for about 12 minutes total, turning once halfway through, until opaque and flaky when pressed with a fork. For rare tuna, reduce the grilling time.
- Transfer the cooked tuna to a platter or individual plates. Drizzle with the warm salmoriglio sauce and serve the remaining sauce on the side.
Notes
- For best results, use sushi-grade tuna steaks to avoid undercooking.
- If fresh oregano is available, substitute 1 tablespoon of chopped fresh oregano for the dried oregano.
- To make ahead, prepare the salmoriglio sauce up to a day in advance and store it separately in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 tuna steak
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
How do I make the Salmoriglio sauce directly in the pan?
After searing the tuna steaks, simply add lemon juice and oregano to the pan, allowing the flavors to mingle with the drippings from the fish.
What type of tuna is best for this recipe?
For this Salmoriglio tuna recipe, it’s best to use fresh, high-quality tuna steaks, preferably from a sustainable source.
How long should I sear the tuna on each side?
Sear the tuna steaks for about 1-2 minutes on each side, depending on your desired level of doneness.
