At Lucini Italia, we’re committed to honoring the culinary traditions of Italy through our passion for delicious foods. We believe the best food comes from the highest quality ingredients, which is why we’re proud to offer a selection of premium extra virgin olive oil, Italian balsamic vinegar, handcrafted sauces, and more. In addition to our superior products, we love sharing our passion through delicious recipes.
This recipe brings an Italian twist to versatile tuna steaks for a flavorful dish that is sure to please. Combining spring onions, Provençal vinaigrette, and our premium extra virgin olive oil, this recipe is equal parts simple and delicious. The perfectly seasoned tuna steaks make an excellent main course when paired with rice or quinoa, and can even work as a stand-alone appetizer.
Recipe Servings: 4 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 10 minutes
4, 8-ounce tuna steaks, 1-inch thick
3 tablespoons Lucini® Organic Limited Reserve® Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
12 spring onions, white and green parts, tops trimmed
½ cup Provençal Vinaigrette
Pat the tuna dry with paper towels and rub with 2 tablespoons of oil.
Sprinkle both sides of the tuna with a fair amount of salt and pepper—you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper. Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to “mark” them. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but don’t burn.
To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.
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