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.


  • 4 tuna steaks
  • 2 medium fennel (approx 350g each), thickly sliced lengthways
  • 400g of fine trimmed green beans
  • 1 large red onion (approx 210g), thickly sliced
  • 2 small lemons
  • 150ml of olive oil (15 tbsp)
  • 2 tbsp capers, drained and chopped
  • 4 tbsp fresh parsley, chopped
  • 2 cloves of garlic, finely chopped
  • 2 fresh red chillies, deseeded and finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £4.43
  • Store cupboard: Cook's
  • Calories per serving: 688
  • 5-a-day per serving: 3.8
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Sicilian Tuna photo

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  1. Make the marinade by mixing together 120ml olive oil (8 tbsp), the garlic, chillies, parsley, capers and the zest and juice of one lemon. Spoon the marinade over the tuna steaks and set aside for 30-60 minutes.
  2. Toss the fennel and onion with 2 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, cover and set aside.
  3. 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 remaining marinade to the griddle pan and cook for 1 minute.
  4. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, or until tender. Drain and season with a little salt.
  5. Divide the onion, fennel and green beans between the plates and top with the grilled tuna steaks and marinade. Cut the remaining lemon into wedges and serve alongside.

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