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Pan Seared Tuna with Rosemary Oil
Posted By ptorre On January 11, 2012 @ 8:28 pm In Fish | 2 Comments
The best stories about eating while travelling are usually the ones where you just stumbled upon a humble little hidden gem after asking a local in the street. This is not one of those stories. I had planned our dinner at Da Fiore well ahead of time, making a reservation before we even left America. I loved the Da Fiore cookbook and had to go eat there in person. This actually had the potential of being quite the opposite type of story, a lot of build up and hype only to be disappointed. Thankfully, it did not turn out that way. It definitely wasnt cheap, but it was everything I expected, and one of my favorite meals not only of that Italy trip, but of all time.
In the six years since that trip we have had three children. Needless to say another trip to Italy, let alone a romantic dinner for two in Venice, is not in the cards any time soon. So we have to take advantage of the night the two oldest sleep at their grandmother’s and the 1 year old goes down early, by reliving one of the dishes from that legendary dinner, Seared Tuna with Rosemary Oil, at home.
This recipe makes a lot more rosemary oil than you need for the dish, but it keeps for a few months if sealed well and kept in a cool dark place.
Adapted from Da Fiore Cookbook  by Damiano Martin
Prep time: | Cook time: | Total time:
1 cup extra virgin olive oil plus 1 tablespoon for cooking the tuna
1/4 cup chopped fresh rosemary plus 1 or two sprigs for garnish
2 teaspoons crushed hot red pepper
1 garlic clove
1-1/2 pounds tuna loin
salt and freshly ground black pepper to taste
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URLs in this post:
 Osteria da Fiore: http://www.dafiore.net/en/
 Da Fiore Cookbook: http://click.linksynergy.com/fs-bin/click?id=w00YF9O3Wtk&subid=&offerid=239662.1&type=10&tmpid=8432&RD_PARM1=http%253A%252F%252Fwww.barnesandnoble.com%252Fw%252Fda-fiore-cookbook-damiano-martin%252F1005633615%253Fean%253D9780060090715%2526itm%253D2%2526usri%253Dda%252Bfiore%252Bcookbook
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