When we saw the beautiful thick sushi-grade tuna steaks on sale, we knew those steaks were meant for a special recipe such as Tuna Steaks Alla Genovese. The Genovese technique uses a single skillet to quickly brown the fish steaks, then it makes a rich wild mushroom wine sauce, and in end puts the two together, perfectly marrying the flavors. I think your family is going to love this recipe as much as we do.
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❤️ Why you'll love this recipe
Fresh and Flavorful - The tuna steaks are seasoned with a variety of spices and ingredients. The results are tender, flaky tuna that has an amazing flavor to it.
Luxurious - The tuna steak is cooked slowly in the olive oil producing a crispy bottom and top along with a juicy interior. It makes for a very satisfying meal.
Easy To Prepare - This is a very easy recipe to prepare. There are only ten ingredients involved in the process and they are quick, simple steps.
Perfect For Special Occasions - The Tuna Steaks Alla Genovese are perfect for special occasions, but also great for simple weeknights when you just want something delicious.
A personal touch to the recipe.
🛒 Ingredients
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Note: The full list of this Tuna Steak alla Genovese recipe ingredients with their amounts and options are listed in the recipe card below.
- kosher salt
- tuna steaks about 6 ounces each, cut 1 inch or thicker
- all-purpose flour spread
- extra-virgin olive oil
- dried porcini mushrooms soaked in 1 cup warm water
- garlic cloves
- anchovy fillets
- dry white wine
- fresh lemon juice
- thyme
- butter
- fresh Italian parsley chopped
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
Step 1: Sprinkle about ½ teaspoon salt over the tuna steaks.
Step 2: Dredge each steak in the flour, coating both sides. Shake off the flour.
Step 3: Pour 4 Tablespoons of olive oil into a large skillet and set it over medium-high heat. When the oil is hot, lay all the tuna in the pan, and sauté on the first side for about 1 minute, just until browned. Flip the steaks over, and brown the second side another minute or so.
Step 4: Take the rehydrated porcini pieces from the soaking water and reserve the water. Pour the porcini water through a coffee filter or fine sieve to remove any sediment. Finely chop the porcini.
Step 5: Take the pan off the heat. transfer the tuna to a platter and keep warm while you make the sauce.
Step 6: Pour 2 Tablespoons olive oil into the skillet, set it over medium-high heat, toss in the garlic cloves, then stir in the anchovy and the porcini. The anchovy will melt into the oil. Cook and stir until everything is sizzling nicely.
Step 7: Then pour in the white wine, lemon juice, and porcini water.
Step 8: Add the thyme sprigs and season with the remaining salt. Bring the sauce to a boil. Cook until reduced by half.
Step 9: When the sauce has thickened, arrange the tuna steaks in the skillet again, and pour in any juices from the platter. Heat for a minute in the bubbling sauce, then turn the steaks over and cook briefly on the second side The tuna should still be rare at this point.
Step 10: Just before serving, drop the 2 Tablespoons butter into the pan in-between the tuna steaks and stir it into the sauce. Turn off the heat and stir in the parsley. Serve the steaks over pasta spooning sauce over them.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- measuring cups and spoons
- large skillet
- large bowl
- coffee filter or fine sieve
- knife and cutting board
- wooden spoon
🤔 FAQs
Yes! Tuna steaks will provide you with a great source of protein and healthy omega-3 fatty acids.
Yellowfin tuna can be used in a variety of different dishes, but it is especially good on the grill or in quick sear recipes like this one.
Yes! Cooking your tuna rare will ensure that the tuna steak is not overcooked and that it stays tender and delicious.
There is a slight difference in taste between yellowfin and albacore tuna steaks, but it isn't that noticeable.
Tuna steaks come from tuna fish and it is directly behind the ribs and it is typically covered in thin layers of fat and flesh.
👩🏻🍳 Tips
The Quality of the Ingredients Matter - Make sure you buy sustainably harvested tuna from a reputable seller. This way, your recipe tastes delicious and it is ethically caught.
Watch the tuna steaks closely - This is not a recipe that you can leave on its own. You need to watch the steaks closely. Make sure you don't overcook them because they will dry out.
Use High Heat When Cooking - It is important to use high heat when cooking the tuna steaks. The high temp will help create a crispy bottom along with sealing in the juices of the fish.
📚 Variations
- Capers - add a little extra punch to the tuna steaks by adding a bit of capers to them while they are cooking.
- Chicken - Not a fan of seafood? You can use thin-sliced chicken breasts instead. Just make sure to cook the chicken all the way through.
- Oil - You can use a variety of different oils like canola or avocado oil in this recipe.
🥫 Storage
You can store leftover Tuna Steaks Alla Genovese for up to three days. Just be sure to keep your leftovers tightly sealed and in an airtight container so that it stays fresh.
📗 Related Recipes
- Lemon Shrimp Pasta with Parmesan, Capers, and Basil -- so delicious and saucy. Full of wonderful flavor.
- Grilled Shrimp with Garlic and Lemon -- a quick seafood dish that always pleases. The garlic and lemon is simply the finishing touch.
- Grilled Lime Marinated Mahi Mahi -- the lime brings out the mild delicate flavor of the steaks. A real winning marinade for seafood.
- Sea Trout Piccata -- instead of chicken piccata try it out with sea trout. Its a mild fish that everyone loves.
🍽 Serve with
- Swiss Chard Gratin is creamy and cheesy and makes for an excellent side dish.
- 3 Hour Quick Dinner Rolls are light and fluffy and a tasty savory to serve with your meal.
- Italian Chocolate Toto Cookies made with chocolate and the perfect way to finish off a rich meal.
- Tomato Cucumber Salad is a light and a fresh side salad that can help lighten up your meal.
📞Chiacchierata (small chat)
Normally we like to grill tuna steaks or make them like our Fresh Tuna with Caramelized Onions. When we grill, my Honey watches the tuna steaks like a hawk so that they don't go beyond medium rare.
If I cook the steaks in a pan, it's a matter of tossing them in the skillet for a minute or so then flipping them over for another minute.
If you've ever tried to eat tuna steaks medium or well done, you know you have to have a large glass of liquid nearby just so you can swallow. I've made that mistake! To make it palatable, you either drown the tuna with tons of sauce or make tuna salad out of it.
You don't have to worry about a dried seared tuna steak with this recipe!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Tuna Steaks Alla Genovese are simple to make and impress everyone who eats them. They have an amazing flavor to them and they are a great way to dress up your everyday tuna steak recipe.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Yellowfin Tuna Steaks Alla Genovese
Ingredients
- 1 teaspoon kosher salt
- 4 tuna steaks about 6 ounces each, cut 1 inch or thicker
- ½ cup all-purpose flour spread on wax paper for dredging
- ⅓ cup extra-virgin olive oil plus more as needed
- ¾ cup dried porcini mushrooms soaked in 1 cup warm water
- 6 large garlic cloves
- 2 anchovy fillets drained and chopped
- 1 ½ cups dry white wine
- 2 Tablespoons fresh lemon juice
- 3 sprigs thyme
- 2 Tablespoons butter
- 2 Tablespoons fresh Italian parsley chopped
Instructions
- Sprinkle about ½ teaspoon salt over the tuna steaks. Dredge each steak in the flour, coating both sides. Shake off the flour.
- Pour 4 Tablespoons of olive oil into a large skillet and set it over medium-high heat. When the oil is hot, lay all the tuna in the pan, and sauté on the first side for about 1 minute, just until browned. Flip the steaks over, and brown the second side another minute or so. Take the pan off the heat. transfer the tuna to a platter and keep warm while you make the sauce.
- Take the rehydrated porcini pieces from the soaking water and reserve the water. Pour the porcini water through a coffee filter or fine sieve to remove any sediment. Finely chop the porcini.
- Pour 2 Tablespoons olive oil into the skillet, set it over medium-high heat, toss in the garlic cloves, then stir in the anchovy and the porcini. The anchovy will melt into the oil. Cook and stir until everything is sizzling nicely, then pour in the white wine, lemon juice, and porcini water. Add the thyme sprigs and season with the remaining salt. Bring the sauce to a boil. Cook until reduced by half.
- When the sauce has thickened, arrange the tuna steaks in the skillet again, and pour in any juices from the platter. Heat for a minute in the bubbling sauce, then turn the steaks over and cook briefly on the second side The tuna should still be rare at this point.
- Just before serving, drop the 2 Tablespoons butter into the pan in-between the tuna steaks, and stir it into the sauce. Turn off the heat and stir in the parsley.
- Serve the steaks over pasta spooning sauce over them.
Notes
Nutrition
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We'll never share your email or send you spam. PromiseFirst published April 6, 2017. Last updated November 2, 2021. Updated with more information and new photos and instructions for a better reader experience.
