Entree: Italy – Tonno alla Griglia con Broccoli e Pomodori (Grilled tuna with broccoli and tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 12 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tuna fillets, approx. 8 oz (225 g) each
- 2 cups (170 g) broccoli florets
- 3 Roma tomatoes, roughly chopped, approx. 9 oz (255 g) total
- 1/2 small red onion, thinly sliced
- 2 cloves garlic, minced (0.21 oz (6 g))
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1/4 cup (25 g) Pecorino Romano, shaved
- 1/2 tsp (2.5 g) dried oregano or 1 tbsp (15 ml) fresh chopped oregano
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Show original ingredient measurements

- 2 tuna fillets, approx. 8 oz (225 g) each
- 2 cups (170 g) broccoli florets
- 3 Roma tomatoes, roughly chopped, approx. 9 oz (255 g) total
- 1/2 small red onion, thinly sliced
- 2 cloves garlic, minced (6 g)
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1/4 cup (25 g) Pecorino Romano, shaved
- 1/2 tsp (2.5 g) dried oregano or 1 tbsp fresh chopped oregano
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Preheat a grill or grill pan to high and brush tuna fillets lightly with 1 tbsp (15 ml) olive oil; season both sides with salt, pepper and dried oregano.
2. Blanch broccoli florets in boiling salted water 2 minutes until bright green and tender-crisp; drain and toss with 1 tbsp (15 ml) olive oil and minced garlic, season with salt and pepper.
3. Combine chopped Roma tomatoes, sliced red onion, remaining 1 tbsp (15 ml) olive oil and red wine vinegar (or lemon juice) in a bowl; season with salt and pepper and let sit to meld.
4. Grill tuna fillets 2–3 minutes per side for medium-rare (longer if preferred); remove and let rest 2 minutes.
5. Arrange tuna on plates with garlicky broccoli and spoon tomato-onion salad alongside. Finish with shaved Pecorino Romano and serve with lemon wedges.