How to make it

  • Heat 1 tablespoon olive oil in heavy large skillet over medium heat.
  • Add onion, celery, parsley and garlic.
  • Saute until onion is tender but not brown, about 10 minutes.
  • Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead.)
  • Cover and refrigerate. (Rewarm before continuing.)
  • Discard bay leaf. Mix in torn basil.
  • Season sauce to taste with salt and pepper.
  • Sprinkle tuna with salt and pepper.
  • Heat remaining 1 tablespoon olive oil in another heavy large skillet over medium-high heat.
  • Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
  • Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.
  • That's it!

Reviews & Comments 4

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    " It was excellent "
    waterlily ate it and said...
    This sounds fabulous! I'll be trying this as soon as I can get my hands on some nice fresh tuna! Thanks for sharing!
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    " It was excellent "
    trigger ate it and said...
    Thank you Joymarie for bring this dish from Italy to our table. Ladies and gentlemen both deserve to enjoy this classic Tonno Alla Livornese.
    High Charley
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    " It was excellent "
    chefmeow ate it and said...
    I agree, tuna steaks are fabulous and I haven't had them in quite some time either. Just added to the grocery list. Awesome recipe. You have my 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    I like tuna steaks. It's been awhile since I had it for dinner so I will try your fantastic recipe.
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