Tonno del Chianti with Herb Crust

Ingredients

• 4 tuna steaks (150g each) 4 tuna steaks (150g each)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh oregano, finely chopped 1 tablespoon fresh oregano, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 1g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the breadcrumbs, parsley, basil, oregano, minced garlic, olive oil, salt, and pepper. Mix well until the ingredients are evenly incorporated.
3. 3.
   Season the tuna steaks with salt and pepper on both sides.
4. 4.
   Press the herb crust mixture onto both sides of each tuna steak, ensuring an even coating.
5. 5.
   Heat a skillet over high heat and add a drizzle of olive oil. Sear the tuna steaks for 1-2 minutes on each side until a golden crust forms.
6. 6.
   Transfer the seared tuna steaks to a baking dish and place them in the preheated oven for 5-7 minutes, or until the desired level of doneness is reached.
7. 7.
   Remove the tuna steaks from the oven and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Tuna steaks — Choose fresh, high-quality tuna steaks for the best flavor and texture. Make sure to pat them dry before seasoning to ensure a good sear.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the herb crust mixture.
• If you prefer a lighter crust, you can use panko breadcrumbs instead of regular breadcrumbs.
• Serve the tuna steaks with a squeeze of lemon juice for a refreshing citrus twist.
• To ensure even cooking, let the tuna steaks come to room temperature before searing.
• If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by half.

Serving advice

Serve the Tonno del Chianti with a side of roasted cherry tomatoes and a drizzle of balsamic glaze. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the seared tuna steaks on a bed of mixed greens and sprinkle some additional chopped herbs on top for an appealing presentation. Drizzle a bit of olive oil around the plate for a finishing touch.