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Tuna Steaks Genova Style Recipe

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 2 servings


  • pounds fresh tuna cut into 2 large steaks
  • Salt to season the tuna
  • Flour to dredge the tuna in
  • 1/3 cup extra virgin olive oil
  • ½ cup of dried porcini mushrooms
  • 6 cloves of garlic peeled and crushed
  • 2 small anchovy fillets try anchovy paste if you don't want to open up a whole can for 2 fillets
  • cups of dry white wine
  • Juice from
  • 1 small lemon
  • 3 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil to finish the sauce
  • 2 tablespoons fresh parsley chopped.


  • I made the sauce separately from the tuna only because I wanted to get it done before everyone was ready for me to make dinner. In the end I just added the sauce to the pan the tuna cooked in and finished the recipe. Next time I would prepare the entire dish in one pan as Lidia does.
  • Start by soaking the dried porcini mushrooms in a cup of water. Next season the tuna steaks with salt on both sides and dredge in flour being sure to coat both sides but more importantly, shaking off any excess flour.
  • Heat a frying pan large enough to hold both steaks over medium-high heat until hot. Add 4 tablespoons of the extra virgin olive oil and let that get hot but not smoking.
  • Add the tuna to the pan and pan fry for about 1 minute. Flip the tuna steaks over and cook on the other side for another minute to minute and a half. Remove the pan from the heat and transfer the tuna to a plate to keep warm while you make the sauce. I covered the fish with aluminum foil.
  • Start the Sauce:
  • Remove the soaking mushrooms from the water but don't throw the water out. We will use it in the sauce. Chop up the porcini mushrooms to fine pieces.
  • Add the frying pan back to the burner over medium high heat. Add the remaining 2 tablespoons of olive oil and let it get hot. Add the crushed garlic, chopped anchovy fillets and chopped up porcini mushrooms.
  • When those ingredients start to sizzle, add the white wine, lemon juice and the water the porcini mushrooms soaked in. I used a funnel lined with a paper towel to remove any sediment from the water. I would have liked to use a coffee filter in a funnel but couldn't find any.
  • Add the thyme sprigs and season with a little salt. Bring the sauce to a low boil and cook until it is reduced by half.
  • Finish the Tuna Steaks:
  • When the sauce is reduced by half, add the tuna steaks back into the pan and be sure to pour any juices from the resting tuna into the sauce. Let the tuna cook in the sauce for about a minute, flip and cook the steaks on the other side for another minute. If you like your tuna more well done, let it cook longer.
  • People ask me all the time how long is longer. I wish I could tell you but it depends on the stove you are using, the pan, the thickness of the fish and much more. The best I can tell you is over time you will get a feel for it. You can always cut into a piece if you have to know, but I don't like doing that because you are letting a lot of the juices escape. This is even more a problem with meat and chicken.
  • Extra Flavor:
  • Now to add even more flavor to the sauce, add 2 tablespoons of butter or extra virgin olive oil to the pan and stir to combine the flavors. Remove the pan from the heat, add the parsley, give a quick stir and you are ready to serve.
  • I put a couple of spoonfuls of rice in the center of the plate, topped with a tuna steak and spooned the sauce around the sides of the fish and some on top. The Brussels sprouts were tastefully arranged on the side of the plate.