Best 6 Tuna With Tomato Basil Sauce Tonno Alla Livornese Recipes

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**Tuna with Tomato Basil Sauce (Tonno alla Livornese): A Tuscan Seafood Delight**

Savor the vibrant flavors of Tuscany with Tonno alla Livornese, a classic Italian dish that combines the richness of tuna with a tangy tomato basil sauce. Originating from the port city of Livorno, this delectable seafood dish showcases the region's love for fresh seafood and aromatic herbs. The tender tuna is seared until perfectly cooked, then enveloped in a flavorful sauce made from ripe tomatoes, aromatic basil, and savory capers. Served over slices of toasted bread or paired with steamed vegetables, this dish is a symphony of flavors that will transport you to the heart of Tuscany. Discover the authentic recipe for Tonno alla Livornese, along with variations that include the use of anchovies, olives, and a creamy white wine sauce.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE



Tuna Steaks with Tomato and Basil Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) tuna steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10

Steps:

  • Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
  • Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
  • When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

TUNA WITH TOMATO-BASIL SAUCE



Tuna with Tomato-Basil Sauce image

Categories     Fish     Tomato     Sauté     Basil     Tuna     Spring     Bon Appétit

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, thinly sliced
1/4 cup chopped celery
1/4 cup finely chopped fresh Italian parsley
1 garlic clove, chopped
1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped
1 bay leaf
1 cup fresh basil, torn into bite-size pieces
4 6-ounce tuna steaks (each about 1 inch thick)
Fresh basil sprigs

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
  • Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
  • Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.

EASY PASTA WITH TUNA AND TOMATO SAUCE



Easy Pasta with Tuna and Tomato Sauce image

This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.

Provided by barbara

Categories     Seafood     Fish     Tuna

Time 30m

Yield 2

Number Of Ingredients 11

½ (16 ounce) box penne
1 (5 ounce) can tuna, packed in olive oil, drained
¼ cup olive oil, divided
¼ cup finely chopped fresh basil
½ large organic lemon, juiced and zested
salt and ground black pepper to taste
1 ounce canned anchovy fillets, drained
2 teaspoons capers
1 clove garlic, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ bunch fresh parsley, finely chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
  • Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
  • Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

Nutrition Facts : Calories 919.4 calories, Carbohydrate 94.4 g, Cholesterol 49.5 mg, Fat 46.5 g, Fiber 7.8 g, Protein 37.9 g, SaturatedFat 7.2 g, Sodium 1301.2 mg, Sugar 8.7 g

TUNA AND TOMATO SAUCE



Tuna and Tomato Sauce image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)



Sicilian-Style Tuna Steaks (Tonno alla Ghiotta) image

Provided by Gianni Scappin

Categories     Fish     Olive     Onion     Tomato     Sauté     Dinner     Raisin     Seafood     Tuna     Healthy     Capers     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
4 (5- to 6-ounce) tuna steaks
Salt and freshly ground black pepper
1 large onion, sliced (about 1 cup)
2 garlic cloves, minced
3 tablespoons salted capers, soaked in water for 10 minutes and drained
3 tablespoons minced pitted green olives
1/4 cup raisins
5 plum tomatoes, peeled, seeded, and chopped
1 cup fish stock or water, as needed
2 tablespoons fresh flat-leaf parsley, coarsely chopped
4 to 5 fresh basil leaves, torn
1/3 cup pine nuts, toasted

Steps:

  • 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
  • 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
  • 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
  • 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

TONNATO SAUCE



Tonnato Sauce image

I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 16

Number Of Ingredients 9

1 (7 ounce) jar olive oil-packed tuna, oil reserved
⅔ cup mayonnaise
6 oil-packed anchovy fillets
¼ cup extra-virgin olive oil, or more to taste
3 tablespoons lemon juice, or more to taste
2 tablespoons drained capers
1 clove garlic, minced, or more to taste
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

Steps:

  • Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g

Tips:

  • To ensure the freshness of your tuna dish, opt for high-quality, sushi-grade tuna steaks.
  • Searing the tuna steaks briefly on high heat helps lock in their natural juices and flavors.
  • For a more intense tomato flavor, use ripe, in-season tomatoes or high-quality canned tomatoes.
  • Fresh basil adds a vibrant flavor to the sauce; use plenty of it for an authentic taste.
  • If you prefer a thicker sauce, simmer it for a longer time, or add a bit of cornstarch or flour.
  • Serve the tuna with a side of crusty bread or roasted vegetables for a complete meal.

Conclusion:

Tuna with Tomato Basil Sauce (Tonno alla Livornese) is a classic Italian dish that combines the delicate flavor of tuna with a rich, flavorful sauce. By following the tips and instructions provided in this recipe, you can easily create this restaurant-quality dish at home. Enjoy this delicious and healthy meal with your loved ones!

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