+
0 (0)

Categories: Fish and shellfish, Grilled

Bruschetta alla Matalotta

Bruschetta alla Matalotta
Glenn Koenig / Los Angeles Times

When Americans think about the grill, we tend to think of steak and burgers. When Italians think about the grill — la griglia — they may think of steak too, but more often sausages or, in summer, fish and seafood. ... Read more

Total time: 35 minutes | Serves 4 or 8
  • 2 large tomatoes, cut into roughly 1/2-inch dice, or 1 large basket cherry tomatoes, halved lengthwise
  • 2 tablespoons spearmint or catmint leaves, thinly sliced
  • ½ cup washed Italian parsley leaves, whole or coarsely chopped
  • 1 tablespoon capers, rinsed and coarsely chopped
  • ¼ teaspoon Aleppo pepper, or to taste
  • Squeeze of lemon juice
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pound albacore tuna, cut into 1/2-inch thick steaks
  • 4 to 6 (1/2-inch thick) slices European-style country bread
  • 3 peeled garlic cloves
  • Coarse finishing salt, if desired

Step 1In a bowl, combine the tomatoes, mint, parsley, capers, Aleppo pepper and lemon juice. Drizzle over about ¼ cup olive oil, and toss to combine. Taste and season with salt and pepper as desired. Cover and set aside.

Step 2Prepare the grill, making sure the cooking surface is very hot. Meanwhile, pat the fish dry using paper towels. Brush the steaks with olive oil and sprinkle with salt and pepper to taste.

Step 3Oil the grill, then add the steaks. Cook until the fish is opaque on the bottom and releases easily from the grate, 2 to 3 minutes. Flip the steaks over and cook on the other side. (A thin steak should take about 5 minutes.) Remove from heat. When the tuna is cool enough to handle, about five minutes, crumble over the tomato mixture and toss to combine.

Step 4Oil the grill. Add the bread slices and toast to your preferred state of char, then rub garlic cloves all over one side. Place the bread on a platter or plates and drizzle with olive oil. (I also like to salt the bread.) Halve the slices if they’re large. Divide the topping among the slices, drizzle with oil and serve immediately.

Each of 8 servings:
Calories 229; Protein 18 grams; Carbohydrates 20 grams; Fiber 2 grams; Fat 8 grams; Saturated fat 1 gram; Cholesterol 22 mg; Sugar 2 grams; Sodium 251 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Halibut with leeks, tomatoes and olives
Seafood naeng myun
Grilled shellfish and chicken
Fish Tostadas