Greek Tuna Steaks

JOHN GREGORY DRUMMOND

Ancient Recipe

“This young salted tuna first: it cost two obols. It has to be rinsed very well. Then, seasoning a small casserole, placing the slice in it, pouring white wine over, adding a coating of oil, and then simmering, I shall make it as good as marrow, finally tinselling it generously with silphium.”

BAR’s Variation

2 tuna steaks
White wine to cover
Salt and pepper (to taste)
2 tbsp olive oil
3 drops asafoetida tincture or 1 clove garlic (crushed) and a pinch of onion powder

Instructions: Place the tuna steaks in a skillet. Barely cover the steaks with white wine, then season with salt, pepper, and olive oil. Cover and cook for about 20–25 minutes, until the steaks are done (time will vary based on thickness). Before serving, add the asafoetida (or crushed garlic clove and onion powder) to the liquid and reduce a little.

For step-by-step directions, visit biblicalarchaeology.org/tunasteaks.