More >

Tuna with Herbs

Tonno all'Erbe
While fish has become prohibitively expensive in Italy, it remains a very popular item in the markets and on most restaurant menus. Tuna, swordfish, and salmon are particularly good choices for this easy preparation and one that you can get ready the night before. A hot cast-iron skillet cooks the fish best; if you do not have one, use a frying pan or alternately cook the fish on a hot grill.

Serves 4


1 large clove garlic, peeled

4 sprigs fresh thyme, leaves only

3 tablespoons  Lemon-Flavored Extra Virgin Olive Oil

1/2 teaspoon fine sea salt

Freshly ground black pepper to taste

1 1/4 pounds tuna steak, cut into 4 pieces

8 basil leaves, shredded


Mince the garlic and thyme together and mix it with the oil and salt and pepper.  Spread the marinade in a glass casserole dish large enough to hold the fish in a single layer. Place the fish on top and turn to coat on both sides. Marinate the fish, covered, for 2 hours, turning the pieces occasionally. 

Heat a cast-iron skillet, large enough to hold the fish in a single layer, until very hot. Add the fish and cook over high heat about 2 1/2 minutes on each side. 

Sprinkle the basil on top and serve immediately. 

This recipe is featured on show 2013 – Tuna!


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!