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Saturday, May 12, 2012

Saturday Beefcake: Main Meal



Tonno in Porchettata

Fennel seeds (or go the extra mile for Fennel Pollen), one quarter cup plus two tablespoons
Red Chili pepper, ground (or Alepppo pepper) two teaspoons
Coarse Salt, kosher or sea, one half teaspoon
Tuna Steaks, about six ounces, one inch thick, four
Extra Virgin Olive Oil
Lemon, one half, quartered





1. Combine fennel, chili and salt, spread out on a plate.
2. Drizzle olive oil on both sides of the steaks.
3. Coat each piece with the spice mixture in such a way that it adheres.
4. Heat three tablespoons of the oil in a large skillet over high heat.
5. Sear the tuna in the skillet for about two minutes per side.
6. Serve with lemon.




Simple, classic and aromatic, this recipe was stolen from Olives & Oranges. It is called tuna in the style of pork, because it uses fennel, a spice most adaptable to pork. It's the spice that truly makes sweet Italian sausage what it is.

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