Stuffed Tuna Steaks With Zucchini Agrodolce Recipe

Name: Stuffed Tuna Steaks With Zucchini Agrodolce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup finely diced onion; 5 tablespoons olive oil, divided; 1 garlic clove, minced; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 cup fine, dry breadcrumbs, divided; 1/4 cup minced fresh parsley; 2 tablespoons minced fresh basil; 2 anchovy fillets, rinsed and finely chopped (optional); 1 teaspoon grated lemon rind; 1/4 cup (1 ounce) grated Pecorino Romano cheese; 6 (3/4-inch-thick) boneless tuna steaks (2 pounds); 1 egg, beaten

Servings: persons

1/2 cup finely diced onion
5 tablespoons olive oil, divided
1 garlic clove, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine, dry breadcrumbs, divided
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
2 anchovy fillets, rinsed and finely chopped (optional)
1 teaspoon grated lemon rind
1/4 cup (1 ounce) grated Pecorino Romano cheese
6 (3/4-inch-thick) boneless tuna steaks (2 pounds)
1 egg, beaten

1
Prepare Zucchini Agrodolce; cover and keep warm.
2
Saute onion in 2 tablespoons olive oil in a large skillet. Add garlic, and saute 1 minute. Remove skillet from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup breadcrumbs, parsley, and next 4 ingredients.
3
Cut a 1 1/4-inch-long horizontal slit through the thickest portion of each steak, cutting to, but not through, other side to form a pocket. Stuff cheese-and-herb mixture into pockets; sprinkle with remaining 1/4 teaspoon salt and pepper.
4
Dip tuna into egg; dredge in remaining 1/2 cup breadcrumbs.
5
Panfry in remaining 3 tablespoons hot oil in a large nonstick skillet 4 minutes on each side or to desired degree of doneness. Serve with Zucchini Agrodolce.
6
Tip: Use a sharp, thin blade to make pockets in steaks. The point of entry should be no more than 1 1/4 inch wide, but fan the knife blade back and forth to create a large pocket inside the steak, being careful not to cut through the sides.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup finely diced onion, 5 tablespoons olive oil, divided, 1 garlic clove, minced, 1/2 teaspoon salt, divided, and more.

Yes, Stuffed Tuna Steaks With Zucchini Agrodolce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Tuna Steaks With Zucchini Agrodolce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions