Stuffed Tuna Steaks with Zucchini Agrodolce



Makes 6 servings

Recipe from

Coastal Living


1/2 cup finely diced onion
5 tablespoons olive oil, divided
1 garlic clove, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine, dry breadcrumbs, divided
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
2 anchovy fillets, rinsed and finely chopped (optional)
1 teaspoon grated lemon rind
1/4 cup (1 ounce) grated Pecorino Romano cheese
6 (3/4-inch-thick) boneless tuna steaks (2 pounds)
1 egg, beaten


Prepare Zucchini Agrodolce; cover and keep warm.

Sauté onion in 2 tablespoons olive oil in a large skillet. Add garlic, and sauté 1 minute. Remove skillet from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup breadcrumbs, parsley, and next 4 ingredients.

Cut a 1 1/4-inch-long horizontal slit through the thickest portion of each steak, cutting to, but not through, other side to form a pocket. Stuff cheese-and-herb mixture into pockets; sprinkle with remaining 1/4 teaspoon salt and pepper.

Dip tuna into egg; dredge in remaining 1/2 cup breadcrumbs.

Panfry in remaining 3 tablespoons hot oil in a large nonstick skillet 4 minutes on each side or to desired degree of doneness. Serve with Zucchini Agrodolce.

Tip: Use a sharp, thin blade to make pockets in steaks. The point of entry should be no more than 1 1/4 inch wide, but fan the knife blade back and forth to create a large pocket inside the steak, being careful not to cut through the sides.

September 2004
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