Baked Tuna with Sicilian Pesto (Tonno al Pesto Trapanese)

Baked Tuna with Sicilian Pesto (Tonno al Pesto Trapanese)

Tonno al Pesto Trapanese is a Sicilian delight featuring juicy tuna steaks topped with a flavorful almond and tomato-based pesto, offering a tantalizing taste of Mediterranean cuisine.

Course Main Dish

Cuisine Italian

Prep Time 10

Cook Time 12

Total Time 22

Servings Servings

Calories 625kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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

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.

Nutrition