Tuna braised with radicchio, chickpeas & rosemary

November 6, 2010

Tuna steaks braised with radicchio, chickpeas & Rosemary, in All About Braising, by Molly Stevens, pg 111.

This recipe is based on an Italian favorite, tonno ai ceci, which is olive packed oil and chickpeas (sold in jars). The author adapted this recipe from that. I really like the radicchio and the flavor, but the tuna is dry. It would be better broken up and mixed with the chickpeas and served over pasta or greens instead of served as tuna steaks.

1/3 cup extra virgin olive oil
4 garlic cloves, peeled and cut into slivers
2 tsp fresh rosemary, coarsely chopped
¼ tsp crushed red pepper flakes
1 medium head radicchio (about 6 oz)
1 cup chicken broth, preferably home made
1 T freshly squeezed lemon juice
one 15 oz can chickpeas, drained and rinsed
coarse salt
1 ¾ pounds tuna steaks, about 1 ¼ inch thick
2 T coarsely chopped Italian parsley for garnish

In a 12” skillet, add the oil, garlic, rosemary and pepper flakes, heat over low to medium heat to infuse the oil with the flavors. Cook for about 5 minutes, don’t let the garlic brown too much.

Cut the radicchio in half and remove the core. Slice into ½” strips. Raise the heat to medium, add the radicchio to the oil, cover and allow to wilt for 5 minutes.

Raise the heat to medium high, add the chickpeas, broth, lemon juice and a pinch of salt. Bring to a simmer and cover. Reduce heat to medium. Cook for about 8 minutes. Turn the tuna and cover with radicchio and sauce and cook a remaining 5-8 minutes until done to your liking.

Remove from heat and cut the steaks into serving size. Add salt and pepper to the radicchio and pan juices. Serve the tuna topped with the vegetables and sauce.


How I did it: I followed the recipe. I think I'll flake the tuna and mix it in with the chickpeas and put it over lettuce. It was too dry for me for a main dish.