Thunna (Tuna Steaks) is a traditional Ancient Roman recipe for a dish of tuna steaks rubbed with olive oil and salt that are barbecued to cook and served with a piquant sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Tuna Steaks (Thunna).
And then the thunna’s tail, which I call thunnis, That mighty fish, whose home’s Byzantium. Cut it in slices, and then roast it all With accurate care, strewing on nought but salt, Most thinly spread; then sprinkle a little oil; Then eat it hot, first dipping it in brine. Or if you like to eat them dry they’re good; Like the immortal gods in character, And figure too; but if you once forget, And vinegar add to them, then you spoil them
A disciple of Archestratus, Clearchus the Peripatetic adds that: “Because they want very little fire for the frying-pan, Archestratus recommends people to put them into a pan which is already hot, and to take them off as soon as they hiss. And they are done, and begin to hiss in a moment, like oil; on which account it is said, ‘Anchovy, look at the fire.”
Note: These are called 'nunnata' in Sicily, 'bianchetti' and 'rossetti' in Genoa, and whitebait in English (in Sicily, which has preserved much from Magna Graecia, not least in marine terminology, the tiny newly hatched fish are still called 'grommo', which means mucus.
Ingredients:
2kg Fresh tuna
3 tbsp Salt
3 tbsp Olive oil
Vinegar to taste
freshly-ground black pepper, to taste
oil and salt for rubbing
Method:
Begin by pre-heating a charcoal barbecue for about 2 hours before you need to cook, or until the coals are covered with a nice layer of white ash.
Rub the tuna steaks all over with olive oil and salt. Place on your barbecue and cook for about 10 minutes per side (or until done to your liking).
In the meantime, prepare a sauce by whisking together the salt, olive oil and vinegar.
Serve the tuna steaks accompanied by the piquant sauce.
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