Tuna Genova-Style

Name: Tuna Genova-Style
Yield: serves 6
Ingredients: 1 teaspoon kosher salt; 6 tuna steaks, about 6 to 8 ounces each, cut 1 inch or thicker; 1/2 cup or so all-purpose flour, spread in a plate for dredging; 1/3 cup extra-virgin olive oil, plus more as needed; 1/2 ounce dried porcini (about 1/2 cup loosely packed pieces), soaked in 1 cup warm water; 6 plump garlic cloves, crushed and peeled; 2 small anchovy fillets, drained and finely chopped (about 1 teaspoon); 1 1/2 cups dry white wine; 2 tablespoons freshly squeezed lemon juice; 3 sprigs fresh thyme; 2 tablespoons butter (or extra-virgin olive oil); 2 tablespoons chopped fresh parsley; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

Thick tuna steaks are not just for grilling. The stovetop technique here is quick and convenient. You use one big skillet for browning the fish steaks, make a simple (yet complex-tasting) sauce, and put the two together for a final brief braise that marries the flavors perfectly. This is the true alla Genovese method. If you prefer grilling to pan-cooking, however, you can certainly omit the first step of flouring and frying the steaks, and make the sauce separately. Use a smaller saucepan in this case, preparing the sauce as in the recipe, starting with the sauté of garlic, anchovies, and porcini in 2 tablespoons olive oil. (Use the other 3 tablespoons olive oil, and 1/2 teaspoon salt, to season the fish before grilling.) One advantage of a separate sauce is that it can be finished ahead of time, so when your guests arrive you only have to fire up the stove and cook the fish. And you’ll find it delicious with bass, codfish, or salmon as well as tuna. In fact, this sauce is so good, I suggest you have a good slab of focaccia to mop up the pan.

Recipe notes