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Thursday, June 20, 2024

Tuna in Herbed Olive Oil Bath
Serves 4


2 tablespoons minced oregano or mint
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 tuna steaks (7 ounces each)
1 large oregano sprig (preferably with a long stem)
1 lemon, cut into wedges


Heat a grill pan for 5 minutes over a medium-high flame. Meanwhile, in a shallow container, combine the minced oregano, garlic, salt, pepper, olive oil, and 3 tablespoons of water. Dip the tuna in the olive oil mixture, turning to coat both sides.

Grill the tuna until it is seared on the bottom, about 2 minutes, then turn and cook the other side until it is also seared, about 2 minutes. While you grill the tuna, dip the oregano sprig in the olive oil mixture and brush the tuna repeatedly with it. Serve the tuna hot, with the lemon wedges.
(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)

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