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Lisa’s Tuna Steaks in Breadcrumbs with Pesto

Are you a fish lover? Lisa is! One of Lisa’s favorite quick, weeknight dinner recipes is salmon or tuna. Here, she gives her signature breaded tuna cooked in extra virgin olive oil her Italian twist by adding that famous Ligurian garnish, pesto! Watch how Lisa makes this recipe on her social media channels!

Lisa’s Tuna Steaks in Breadcrumbs with Pesto Ingredients:

3 or 4 Tuna steaks, 3/4 of an inch thick

3/4 cup breadcrumbs, seasoned with Italian herbs

1/4 cup Extra Virgin Olive Oil

1 cup imported Italian basil pesto (it can also be homemade)

Lisa’s Tuna Steaks in Breadcrumbs with Pesto Directions:

Heat olive oil until sizzling in the pan. Coat each tuna steak on either side with breadcrumbs (the breadcrumbs will stick because the tuna steaks are moist- there is no need for an eggwash). Place the tuna steaks in olive oil for 3-4 minutes on each side. Plate. Place 1 tablespoon of the basil pesto on top of each Tuna steak. Serve immediately.


  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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