Seen Lippert developed the recipe for this tangy salsa, made with bread crumbs, herbs and currants, after a long discussion about Sicilian food with noted Italian-cookbook author Anna Tasca Lanza. Amazing Seafood Recipes

Seen Lippert
June 2005


Recipe Summary

45 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Light a grill and preheat the oven to 350°. Brush the tuna steaks with 2 tablespoons of the olive oil and season with salt and pepper. Grill the tuna over moderately high heat until lightly browned but still pink in the center, about 3 minutes per side. Transfer the tuna to a large platter and let cool.

  • In a food processor, pulse the bread cubes until coarsely chopped. Transfer the crumbs to a baking sheet, toss with 1 tablespoon of the oil and spread evenly. Toast for about 15 minutes, or until lightly golden and dry; let cool.

  • In a small bowl, mix the minced shallots with the red wine vinegar and 1/2 teaspoon of salt and let stand for 15 minutes. Drain the shallots and transfer them to a large bowl. Add the currants, mint, parsley, tarragon and capers, balsamic vinegar and the remaining 1/2 cup of olive oil. Season with salt and pepper. Add the toasted bread crumbs and toss well. Spoon the salsa over the grilled tuna steaks and serve right away.

Make Ahead

The grilled tuna and fresh-herb salsa can be prepared up to 6 hours ahead; refrigerate the tuna steaks then let them return to room temperature before serving.

Suggested Pairing

This simple but elegant dish deserves a simple but elegant wine, like a Tuscan Rosato, which is darker and more substantial than many rosés.