Tuna fish with olives, coriander and vermouth

Table of contents:

Tuna fish with olives, coriander and vermouth
Tuna fish with olives, coriander and vermouth


  • 4 tins of tuna fillet in our own di alba sauce
  • 3 tablespoons sweet white vermouth
  • 3 anchovy fillets, strained
  • 2 tbsp lemon juice
  • 1 clove garlic coarsely chopped
  • 170 g pitted black olives
  • 50 ml oil
  • 100 g tomatoes
  • 200 g zucchini
  • 1 tbsp olive oil for drizzling
  • 3 tbsp fresh coriander
  • 6 lettuce leaves for garnish



Pour vermouth into a kitchen mixer. Add the anchovies, lemon juice, butter, garlic and 90g olives. Grind them into a coarse puree. Heat the oil in a pan. Fry the fish fillets for 1 minute on each side. Drain them and keep them warm. Put the tomatoes and zucchini cut into circles in a pan. Drizzle them with olive oil. Grill them until golden brown, turning them occasionally. Put the olive puree in a pan. Bring to a boil for 2 minutes, stirring vigorously. Add the remaining olives and coriander. Pour some sauce over the fillets. Garnish with lettuce leaves, add the roasted vegetables and serve the dish warm.

Enjoy it!

The recipe is from the Best Tuna Recipe contest

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