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Tuna Steaks with Balsamic Vinegar

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"This is a recipe I have on file that I've never tried yet. I wanted to tell you that a real good Balsamic (expensive) is fantastic for drizzling on recipes. I have a $75 bottle that I use just for special occasions. You can certainly tell the difference just like wine. Of course, the more aged it is, the better it is".


Fresh tuna, ideally from the Adriatic sea
Balsamic vinegar to taste
Extra virgin olive oil

  • The tuna should be cut into steaks about a finger and a half thick.
  • Salt the tuna lightly, coat with a thin layer of olive oil, and lightly cover with bread crumbs.
  • Heat a grill to moderate heat and lay the slices of fish on it. Cook until the bread crumbs are golden, turning once in a while.
  • During the cooking process, sprinkle a few drops of balsamic vinegar repeatedly on the slices.
  • Be careful not to overcook or the tuna will become dry. You may add additional balsamic vinegar to taste when the fish is served.

Shirley Cline