🇮🇹 Italian

Tuna Saltimbocca

Name: Tuna Saltimbocca
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 40 g Butter; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 3, cut into batons Spring Onions; 500 g steaks Tuna; 8 leaves Sage; 6 slices Prosciutto

🇮🇹 Italian

A Roman classic: sage-perfumed Tuna under a blanket of prosciutto, seared quickly so the meat stays tender, then deglazed with white wine into a glossy pan sauce. Simple, fast, and unapologetically savoury.

Prep 10 min Cook 4 min Serves 3 Easy

Ingredients

Butter40 g
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Dried Oregano1 tsp
Spring Onions3, cut into batons
Tuna500 g steaks
Sage8 leaves
Prosciutto6 slices

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Season the Tuna lightly (the prosciutto brings salt) and top each piece with sage and a fold of prosciutto, secured with a toothpick.
2
Melt butter in a heavy pan over medium-high heat until it stops foaming.
3
Cook the Tuna sage-side up for two minutes so the underside seals, then turn and give it ninety seconds more.
4
Rest the Tuna on a warm plate while the wine deglazes the pan, bubbling down with the sage leaves and pan juices to a syrup.
5
Swirl in a knob of cold butter off the heat for a sauce that clings like silk.
6
Spoon the sauce over the Tuna and serve immediately — saltimbocca never waits.

Chef's tip

For deeper flavour, toast the dried oregano in the oil before adding anything wet.

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Watch how it's made

Video: Deconstructed COD & Ham Saltimbocca | Bart van Olphen · on YouTube