Add To Favorites
Trim tuna of any dark meat or skin. Combine the wine, garlic clove, 1 tablespoon of olive oil, bay leaf, thyme, salt, pepper and pour over the tuna. Refrigerate for 4 to 6 hours.
Remove tuna from marinade and pat dry with paper towels. Reserve marinade. Heat 1/4 cup of Fustini’s olive oil over medium-low heat in a large skillet or nonreactive pan. Dredge tuna in flour and brown on all sides. Remove tuna from heat and add onions, carrot, celery and cook, stirring occasionally for 10 minutes. Add half of the Gremolata mixture and cook for 1 minute. Add tomatoes, stock, basil and reserved marinade and bring to simmer. Simmer for 1-hour stirring occasionally. Season with salt and pepper.
Add tuna pieces to the sauce and baste until heated through. Remove from heat, cover and let stand 30 minutes. Just before serving, sprinkle on the rest of the Gremolata mixture and reheat gently in a preheated oven.
Chop all ingredients into a fine pulp on a cutting board and set aside.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.