Griddled tuna with summer herb crust

    53 min

    Perfect for summer lunches or an al fresco dinner party, this informal dish is simple to make and very healthy. Serve with extra slices of toasted ciabatta.

    3 people made this

    Serves: 4 

    • 4 tuna steaks, about 150g each
    • 1 garlic clove, crushed
    • 2 tbsp olive oil
    • 4 tbsp dry white wine
    • 50g ciabatta breadcrumbs
    • 40g pine nuts
    • 2 tbsp chopped fresh basil
    • 2 tbsp chopped fresh parsley
    • 50g sun-dried tomatoes in oil, drained and chopped
    • juice and grated zest of 1 lemon
    • 4 beef tomatoes
    • 8 large basil leaves
    • TO SERVE 250g baby spinach leaves

    Prep:45min  ›  Cook:8min  ›  Ready in:53min 

    1. Place the tuna steaks in a single layer in a non-metallic dish, sprinkle with the garlic, oil and wine, turning to coat evenly. Cover and leave to marinate in the fridge for about 30 minutes.
    2. Meanwhile prepare the crumb topping. Mix the ciabatta crumbs, pine nuts, chopped basil and parsley, sun-dried tomatoes and lemon zest. Season to taste and put to one side.
    3. Make a deep, cross-shaped cut into the base of each tomato and tuck a couple of basil leaves deep into the cuts.
    4. Preheat a cast-iron, ridged griddle to hot. Lift the tuna steaks from the marinade and place onto the pan. Brush the tomatoes with a little of the marinade and add to the pan.
    5. Cook the tuna for about 4 minutes on one side, brushing with the remaining marinade occasionally. Turn carefully, spoon the crumbs on top of the tuna, and sprinkle a few crumbs over the tomatoes. Cook for a further 3–4 minutes until the tuna is just cooked but still slightly pink inside.
    6. Spread the spinach leaves on a serving platter, arrange the tuna steaks and tomatoes on top and sprinkle with lemon juice.


    Swordfish makes a pleasant alternative to tuna. It's another firm, meaty-textured fish, which although lower in fat than tuna, is also rich in omega-3 oils. Take care not to overcook, as it can become dry.

    cook's tips

    *The tuna can be left in its marinade for several hours or overnight in the fridge, along with the crumb topping and the basil-filled tomatoes. To make the crumbs, whizz day-old bread briefly in a food processor. *If preferred, the tuna and the tomatoes can be cooked under a preheated moderate grill.

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    Reviews in English (1)


    i didnt put in parsley as i didnt have any, but added in some fish seasoning. i liked the overall flavours with the sun-dried tomatoes basil and strong tuna taste!  -  03 Sep 2009