Salmoriglio sauce is a traditional Sicilian sauce for fresh fish that really seems like it should have been in my life sooner. Made with a blend of olive oil, lemon juice, garlic and herbs... I threw in a few capers for a bit more flavor and thought it turned out incredible.
Serve it over fresh grilled local tuna with some bread and a white wine and you'll feel like you're practically in Italy.
- 1 clove garlic
- 4 T fresh thyme (or use half oregano, half thyme)
- 3 T fresh Italian parsley
- 1 T capers, drained
- ¼ cup fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup olive oil
Get the garlic, thyme and parsley on a cutting board and give them a rough chop before placing them in a food processor. Wizz them up a few times, and then add the capers before pulsing a few more times. Add the lemon juice, salt, pepper and olive oil and give it another couple of pulses in the processor. Pour into a bowl and refrigerate until you're ready to use it. Sauce is done!
- 1/3 pound boneless, skinless tuna per adult serving
- Salt and pepper to taste
- Splash of olive oil
- Bamboo skewers
Slice your tuna into 1" thick medallions, and then cut each chunk into two or three pieces - the size that seems reasonable for skewering. Sprinkle your pile of tuna chunks with salt and pepper, then drizzle a bit of olive oil over it all and toss a bit with your fingers to coat. Place four or five chunks per skewer on the stick and set aside. Get your grill nice and hot (searing style) and then cook your tuna for about 2 minutes on each side. We're wanting to leave it just slightly rare in the center so we get that melt-in-your-mouth quality instead of the firmer fully cooked version of albacore. Once your skewers are done get them on a plate, stir up your sauce and drizzle a couple of generous spoonfuls over the tuna. Enjoy!
Since trying out this recipe, I now always have this very versatile sauce on hand. I freeze it in ice cube trays and use it on a variety of fish and pasta dishes. It’s so good!!!
Sounds great. I love tuna, but am not always sure how to prepare it. Can hardly wait to try this. Thanks for the recipe.