Do prosciutto and tuna go together?

Yes—and surprisingly well. Tuna is dense, mild, and meaty, making it an ideal partner for the salty, delicate texture of prosciutto. When seared together, the contrast creates a deep, satisfying flavor. Think of it as the ocean’s take on surf-and-turf—an idea embraced in Mediterranean cuisines and dishes like those seen in seafood platters fresh from ocean to table .

What is cured tuna called?

Cured tuna is often referred to as "tuna bresaola" or "mojama," depending on the method and region. These cured forms are typically air-dried and salted, producing a bold, concentrated flavor. While not used in this tuna prosciutto recipe, they're a fantastic addition to tapas or antipasto plates.

What is the best tuna dish?

That depends on your taste—but a tuna prosciutto recipe ranks high for its balance of richness and elegance. It's fast, flavorful, and versatile. From raw poke bowls to grilled steaks and even blackened salmon with spinach and parmesan , tuna can be adapted to countless styles—but when paired with prosciutto, it becomes something unforgettable.

How is tuna supposed to be cooked?

For best results, tuna should be cooked quickly at high heat and served medium-rare to rare. Overcooking dries it out and dulls its flavor. In a tuna prosciutto recipe, the prosciutto protects the tuna during searing, ensuring it stays juicy while creating a crisp outer layer—similar to techniques used in well-seared dishes like garlic butter steak bites and mash .

Tuna Prosciutto Recipe – Irresistible 20-Minute Flavor Hit

Name: Tuna Prosciutto Recipe That’s Bold, Crisp, and Surprisingly Simple
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 sushi-grade tuna steaks (1 inch thick); 8 thin slices prosciutto di Parma; 1 tbsp olive oil; Salt and black pepper to taste; Zest of 1 lemon; Optional: fresh herbs for garnish

Description

This tuna prosciutto recipe combines seared ahi or yellowfin tuna with salty, crisped prosciutto. Fast, flavorful, and full of contrast.

Ingredients

2 sushi-grade tuna steaks (1 inch thick)

8 thin slices prosciutto di Parma

1 tbsp olive oil

Salt and black pepper to taste

Zest of 1 lemon

Optional: fresh herbs for garnish

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Instructions

1. Pat tuna dry and season with salt and pepper.

2. Wrap each steak with prosciutto, overlapping slightly.

3. Heat oil in a skillet over high heat.

4. Sear each side of wrapped tuna for 1–2 minutes.

5. Let rest for 2–3 minutes before slicing.

6. Serve with lemon zest and fresh herbs.

Notes

Use high-quality prosciutto for best crisp.

Don’t overcook tuna—medium rare gives best texture.

Serve with citrus salad or roasted veggies.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Dish
Method: Seared
Cuisine: Mediterranean