Get ready for an authentic taste of Sicily with this incredible Tonno al Pesto Trapanese recipe! Imagine juicy tuna steaks cooked in a tomato and almond-based Sicilian pesto. If you're keen to jazz up your dinner routine and try something new, keep reading because this recipe is absolutely delicious.
What is Tonno al Pesto Trapanese?
Tonno al Pesto Trapanese is a Sicilian dish featuring tuna steaks topped with Pesto Trapanese and baked to perfection. Pesto Trapanese, originating from the western Sicilian town of Trapani, is distinct from the more widely known Ligurian pesto. It is made with almonds and tomatoes instead of pine nuts and basil, giving it a unique flavor profile.
In this dish, the tuna steaks are coated with this flavorful pesto, sprinkled with bread crumbs, and then baked until the bread crumbs are crisp and golden. This preparation highlights the traditional flavors of Trapani and showcases the region's association with tuna.
This was inspired by my Blackened Ahi Tuna, and pairs well with my Pesto Trapanese.
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🌟 Why You'll Love this Recipe
- Authenticity: This dish embodies the rich culinary traditions of Sicily, providing an authentic taste of my heritage and honors my Sicilian grandmother's cooking.
- Simplicity: With just four ingredients, it's easy to prepare while allowing the natural flavors of tuna, Pesto Trapanese, bread crumbs, and olive oil to shine.
- New Experience: For those familiar with Ligurian pesto, this recipe offers something new to try. The Pesto Trapanese, made with almonds and tomatoes, provides a unique and refreshing twist on a classic Italian sauce.
🥘 Ingredients
These ingredients were chosen to highlight the authentic flavors of Sicilian cuisine. Fresh tuna showcases the region's renowned seafood, while Pesto Trapanese, made with almonds and tomatoes, provides a unique and traditional Sicilian twist. Extra virgin olive oil and fine dry bread crumbs add richness and a crisp texture to the dish.
- Tuna Steaks: Fresh tuna is ideal for this dish. Look for steaks that are firm and have a deep red color. You can use either yellowfin or bluefin tuna.
- Extra Virgin Olive Oil: Use high-quality extra virgin olive oil to enhance the flavors of the dish.
- Pesto Trapanese: This Sicilian pesto is made with almonds and tomatoes, offering a unique flavor compared to traditional basil pesto. You can make it at home or find it in specialty stores.
- Fine Dry Bread Crumbs: Use fine, dry bread crumbs to create a crisp topping. You can make your own by processing stale bread or use store-bought crumbs.
See recipe card for quantities.
🔪 Instructions
Step 1: Preheat the oven to 400°F, prepare the tuna steaks by rinsing and drying them, then place them in an oiled baking dish with pesto underneath and on top, and sprinkle with bread crumbs.
Step 2: Bake for 12-15 minutes until golden and crisp, then serve immediately.
👩🏼🍳 Chef's Tip
- For the best flavor and texture, make sure not to overcook the tuna steaks. Baking them just until the bread crumbs are golden and the tuna is cooked to your preferred doneness will ensure the fish remains tender and moist.
📖 Substitutions & Variations
- Sicilian Caponata Topping: Instead of using Pesto Trapanese, top the tuna steaks with a classic Sicilian caponata. Caponata is a savory-sweet eggplant relish made with tomatoes, celery, olives, and capers. Its bold flavors complement the tuna beautifully.
- Mint and Pistachio Pesto: Create a unique twist on traditional Pesto Trapanese by incorporating fresh mint and pistachios along with the almonds and tomatoes. This variation adds a refreshing herbal note and a hint of nuttiness to the dish.
- Sicilian Lemon Gremolata: For a bright and zesty flavor profile, top the tuna steaks with a Sicilian lemon gremolata. This mixture of minced lemon zest, garlic, and parsley adds a burst of citrusy freshness that pairs wonderfully with the rich, meaty texture of the tuna.
🍴 Equipment
- Oven
- Baking dish
- Measuring cups and spoons
- Kitchen knife
- Cutting board
- Spatula or tongs
- Oven mitts
💭 Recipe FAQs
While fresh tuna steaks are preferred for this recipe due to their meaty texture and flavor, you can use canned tuna as a substitute. However, keep in mind that the texture and taste may differ slightly from the original dish.
Yes, you can make Pesto Trapanese from scratch! Check out my Pesto Trapanese recipe! Alternatively, you can find pre-made Pesto Trapanese in specialty stores or online.
Tonno al Pesto Trapanese pairs well with a variety of side dishes, such as roasted vegetables, couscous, or a simple salad dressed with balsamic vinaigrette. Additionally, you can serve it with crusty bread or over pasta for a more substantial meal.
🥣 Storage & Reheating
- Storage: Store any leftover Tonno al Pesto Trapanese in an airtight container in the refrigerator for up to 2 days. Make sure the tuna is properly cooled before storing.
- Reheating: To reheat, gently warm the tuna in a preheated oven at a low temperature (around 300°F or 150°C) until heated through. Be careful not to overcook the tuna, as it can become dry.
- Freezing: While tuna can be frozen, it is not recommended to freeze this dish once it's been cooked, as the texture of the tuna may change upon thawing. However, you can freeze any leftover uncooked tuna steaks for up to 3 months. Thaw them in the refrigerator overnight before using in the recipe.
🍷 Wine Pairing
The citrusy notes and a bright acidity complements the flavors of the dish while providing a refreshing contrast to the richness of the tuna and pesto.
👩🏼🍳 Top Tips
- Choose Fresh Tuna: Opt for fresh tuna steaks with a vibrant color and firm texture for the best taste and texture in your dish.
- Even Coating of Pesto: Ensure the tuna steaks are evenly coated with Pesto Trapanese on both sides to infuse them with flavor throughout the baking process.
- Avoid Overcooking: Bake the tuna just until the bread crumbs are golden and the tuna is cooked to your preferred level of doneness. Overcooking can result in dry and tough tuna.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Baked Tuna with Sicilian Pesto (Tonno al Pesto Trapanese)
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Equipment
- Oven
- Baking dish
- Measuring cups and spoons
- Kitchen knife
- Cutting board
- Spatula or tongs
- Oven mitts
Ingredients
- 2 tuna steaks about ⅓ lb each
- 2 tablespoons extra virgin olive oil ⅛ cup
- ¾ cup pesto Trapanese
- ½ cup fine dry bread crumbs
Instructions
- Preheat the oven to 400 degrees F.
- Rinse and pat dry the tuna steaks.
- Use some of the olive oil to grease the bottom of an oven dish just large enough to hold the tuna.
- Distribute some of the pesto over the bottom of the dish, then set the tuna steaks on top.
- Spread the remaining pesto over the tops of the tuna steaks, then sprinkle with bread crumbs.
- Drizzle any remaining olive oil over the bread crumbs and transfer the dish to the preheated oven.
- Bake for 12-15 minutes or until the bread crumbs are crisp and golden and the tuna is done to your taste.
- Remove and serve immediately.
Video
Notes
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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