When pork porchetta is what you ever knew, porchetta di tuna it may what sound new to you. With a few ingredients and a very easy recipe, here you have beautiful porchetta flavour: wild dill, lots of grounded black pepper and pancetta (italian bacon).
I remember the first time I tried "porchetta di tonno", I was with my best friend in a restaurant by the Adriatic sea in Senigallia, le Marche region. It was summer and this was accompanied with a glass of white wine but red is also a great match, especially if you have this during winter time
I hope you love this as much as I do!
For 2 people:
2 tuna steaks
8 tablespoons of wild dill
2 tablespoons of pancetta (italian bacon)
salt and ground black pepper
black peppercorns
Extra virgin olive oil
Preheat the oven at 170°C/Fan
Cut the pancetta into tiny pieces and mince the wild fennel. Place them in a small bowl, add the 2 tablespoons of olive oil, generous amount of ground black pepper and salt.
Take a baking tray and sprinkle the olive oil.
Place the tuna and cover the top with the mince prepared. Sprinkle with more olive oil and grounded black pepper everywhere.
Cook for about 15min and the last 5 min at 200°C/Grill or until you get the crispy pancetta pieces.
Serve with the gravy and decorate with some peppercorns around the plate and if you like you can add them to your bite too!
Enjoy with white wine in a warm summer day or best with red wine for a special winter dinner.
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