Garlicky tuna (Atún al ajillo)
Let’s talk about one of my mother’s signature dishes: Atún al ajillo. This Garlicky tuna is packed with flavor and it’s a healthy and nutritious weeknight dinner.
Every Time I got from school and I smelled this unmistakable garlicky tuna — because you can smell this dish blocks away —- I couldn’t stop myself from rushing to the kitchen. I love this dish and until this day it reminds me of my mother’s way of cooking. This dish is sooo her.
It is fresh tuna cooked to perfection with a juicy and garlicky finish. It’s yummy and it has a lot of personality.
In my house, we are a huge fan of garlic. It is — by far — my favorite ingredient to season savory food. My garlic and butter clams are a good example of how I like my seafood in general — fresh and garlicky.
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How to keep tuna from being dry after cooking
Tuna is one of those meats that you have to be careful while cooking to avoid dryness. It’s too easy to overcook a tuna fillet.
So regularly over medium heat, a 150 gr fillet must be cooked in no more than 16 minutes (8 minutes each side). Also, you have to add a generous amount of olive oil to get a crispy outside and a juicy inside. That’s how you get the perfect tuna fillet.
The rest of this recipe is straightforward easy. A lot of garlic, olive oil, a splash of white wine and lemon — of course, some spices. Just like that, you get a fragrant and fresh dish.
I like to get some boiled potatoes and veggies to get a complete meal packed with vitamin and good stuff for your body.
I hope you enjoy this recipe and I see you in the next one!
- 2 tuna fillets 300gr
- 1 tbsp olive oil
- The juice of 1 lemon
- ¼ cup white wine
- 6-8 garlic cloves thinly sliced
- 3 tbsp freshly chopped parsley
- 1 tsp garlic powder
- Pinch of black pepper
- Pinch of salt
Heat a pan over medium heat and pour the olive oil.
When the oil is heated cook the tuna fillet previously seasoned with salt, black pepper, and garlic powder.
Wait until the tuna is slightly brown and flip it. Now add the white wine, the lemon juice, and the garlic.
When the tuna is almost ready to add the chopped parsley. Serve.