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This Old Chef: Blog & Recipes

Wild-Caught Tuna with White Wine, Olive Oil, Herbs and Lemon Zest on White Polenta

Posted on December 17, 2017 with 0 comments

Sale on gorgeous wild-caught tuna.

Cold night.

Wishing we were in Italy.


In a sauté pan, I placed EVOO, minced onions, and minced garlic... let that cook on low for a few minutes (don’t brown the garlic).  Then I added a handful of chopped rosemary, oregano, chives, and thyme (any mix of herbs you like would be fine) and a splash of white wine, and let it simmer until it had reduced just a bit.

Then I added smallish (1-inch) chunks of the tuna and cooked it until the tuna was almost but not quite cooked through (I prefer tuna very pink in the center).  I tasted for salt and pepper, decided it needed a bit of final seasoning, added a splash of lemon juice and the zest of that lemon, turned off the heat, and served it over soft white polenta...

...with a drizzle of EVOO and a shower of minced parsley.

As soon as we tucked in to this meal, Italy seemed a lot closer!  Buon appetito!