Sicilian Tuna

This recipe features in these meal plans: Regional Italian.

Seared tuna in a lemon and chilli marinade served with grilled fennel and red onion, accompanied by green beans.


  • 1 medium red onion (approx 185g), thickly sliced
  • 1 lemon, halved
  • 200g of fine trimmed green beans
  • 1 medium fennel (approx 350g), thickly sliced lengthways
  • 2 tuna steaks
  • 5 tbsp olive oil
  • 2 tsp capers, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £4.47
  • Store cupboard: Cook's
  • Calories per serving: 710
  • 5-a-day per serving: 3.9
  • Print Recipe
Sicilian Tuna photo

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  1. Make the marinade by mixing together 4 tbsp olive oil, the garlic, chillies, parsley, capers and the zest and juice from half the lemon. Spoon the marinade over the tuna steaks and set aside for 30-60 minutes.
  2. Toss the fennel and onion with 1 tbsp olive oil. Heat a griddle pan over a high heat and fry the fennel and onion slices for 5-6 minutes, or until they begin to char. (Turn the fennel over half-way through griddling to ensure even charring.) Remove from the griddle pan and set aside.
  3. Meanwhile, cook the green beans in boiling water for 3-4 minutes, or until tender. Drain and season with a little salt.
  4. Add the tuna steaks to the griddle pan and fry on each side for 1-2 minutes (or as per personal preference). Remove from the pan and set aside. Add any surplus marinade to the griddle pan and cook for 1 minute.
  5. Divide the onion, fennel and green beans between the plates and top with the grilled tuna steaks and cooked marinade. Cut the remaining lemon into wedges and serve alongside.

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