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Tonos Scharas

Serves 4 to 6 Entree seafood, Fish

Tonos Scharas

Tonos Scharas is a beloved dish along the Aegean coast, where the sea's bounty meets the simplicity of Greek home cooking. In this version, fresh tuna steaks are the star, kissed by the flavors of olive oil and lemon — staples that are never absent from a Greek kitchen. This dish is not reserved for festivals or grand occasions but is a weekday staple, cherished whenever fresh tuna is available.

Each bite of Tonos Scharas should be a revelation of the sea's purity, accented by the richness of olive oil and the brightness of fresh lemon. The oregano lends a subtle, earthy aroma, while the salt and pepper provide balance, enhancing the natural taste of the tuna. The simplicity of the preparation allows the flavors to shine, embodying the essence of Greek coastal cuisine.

Ingredients

  • 4tuna steaks
  • 80 mlolive oil
  • 2lemons
  • to finishoregano
  • to tastefine sea salt and black pepper

Method

  1. Start by rinsing the 4 tuna steaks under cold water to remove any surface impurities. Pat them dry thoroughly with paper towels. This ensures that the tuna will sear properly without steaming, giving you a nice crust.
  2. In a large, heavy-bottomed skillet, pour 80 ml of olive oil and set the heat to medium-high. Allow the oil to heat until it shimmers, indicating it's hot enough to start cooking.
  3. Carefully place the tuna steaks into the hot oil. Let them cook for about 2-3 minutes on the first side. You will know they are ready to flip when they easily release from the pan and have developed a golden-brown crust.
  4. Flip the tuna steaks and cook the other side for another 2-3 minutes. The steaks should be just opaque in the center, indicating they are perfectly cooked. Avoid overcooking to maintain their tender texture.
  5. Once the tuna is cooked, remove the skillet from the heat. Squeeze the juice of 2 lemons over the steaks, allowing the acidity to complement the rich flavor of the tuna.
  6. Sprinkle a generous amount of oregano over the tuna steaks, letting its earthy aroma enhance the dish. Season with fine sea salt and black pepper to taste, adjusting as needed.
  7. Serve the Tonos Scharas immediately while the tuna is still warm, ensuring the flavors are at their peak. This dish is best enjoyed fresh, embodying the simplicity and vibrancy of Greek coastal cooking.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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