Tag: Tuna

Roasted tuna with carlofortina | Salt and pepper – Italian Cuisine

Carloforte is a sliver of Liguria in the blue sea of Sardinia. His seafood cuisine is delicious and is especially famous for tuna

Ingredients for 6 people

How to prepare carlofortina roast tuna

1) To achieve the recipe of carlofortina roast tuna first cut the tuna tail (tail muscle) obtaining 6 slices about 1.5 cm high and fry in abundance frying oil.

2) In a separate saucepan, brown the cloves ofgarlic peeled and thelaurel with extra virgin olive oil, add the fried tuna, let it season for a while and then blend with the Red wine.

3) Sala, add the tomato sauce, the laurel and fades with a splash of White wine vinegar.

4) Let the bottom reduce and cook until the fish is tender. Serve the carlofortina roast tuna.

Fresh Tuna: the 10 best recipes – Italian Cuisine

The tuna it is a very versatile fish in the kitchen. Consumed fresh, it is the extra touch of so many genuine and tasty dishes, an elegant ingredient to impress. And it's a very thin fish; it is rich in proteins of high biological value, of precious omega 3 and iron.

To recognize the freshness of tuna, at the time of purchase, do not rely only on color: the beautiful red color is not a guarantee because it is often altered by preserving substances to make it more appealing to the consumer. Rather, make sure it has no odor, let alone unpleasant smells. It also verifies the consistency of the meat: to the touch it must be compact and not sticky.

Sale & Pepe suggests some recipes based on fresh tuna destined to conquer your guests both on the palate and on sight. You can surprise everyone with an unusual combination of ingredients and colors when cooking millefoglie with peppers and fresh tuna: each layer of pepper, yellow or red, interspersed with a slice of tuna, is spread with an appetizing sauce of anchovies, capers, vinegar, egg, pepper and tuna in oil.

You can bet on a recipe that is quick to make but certainly effective when cooking tuna with oranges, fennel and almonds: in just over a quarter of an hour you will get a second dish that is a harmony of colors and a delicate pleasure on the palate.

Do you want to turn tuna into a refined and choreographic second? here is the tuna fillet in potato crust: the peeled and grated potatoes are combined with finely chopped shallots and thyme, forming a mixture with which to cover the tuna fillet, before putting it in the oven. The final result, with a golden and crunchy covering, will be delicious.

Fresh tuna is also perfect with pasta. You'll find out by making the recipe of gods fresh tuna fusilli with crumbled taralli: the diced tuna are browned in a pan with ginger and then seasoned with salt, lemon peel and mint leaves.

And then, a classic recipe, the tuna tartare: raw tuna, cut into lozenges, is mixed with an aromatic mix of pine nuts, anchovies, capers, raisins, chives, oil and lemon juice.

Scroll through the ten selected recipes and choose the one that inspires you the most. We are certain that in the end you will try them all!

Original Piedmontese-style veal with tuna sauce – Italian Cuisine

Ingredients for 4 people

Here she is step by step salt and pepper recipe to prepare the truth Piedmontese-style veal with tuna sauce (as tradition handed down), without mayonnaise but with firm yolks and anchovies added to the meat directly during cooking.

Step by Step

- 1
- Put the meat in a container and cover it with 3 dl of White wine vinegar diluted in 7 dl of water. Add a hold of salt, the onion peeled and cut into quarters, some clove, some grain of black pepper, 1 piece of cinnamon sticks and thelaurel clean. Leave to rest for a night in a cool place.
- 2
- Drain the meat from the marinating liquid (keep it aside, you'll need it later), dry it and brown it evenly in a saucepan with a large walnut butter.
- 3
- Sprinkle with the flour, turn the meat a couple of times, lower the heat and add the anchovies, desalted and chopped, and 2 firm egg yolks crumbled.
- 4
- Wet the calf with the liquid of the marinade kept aside and simmer the meat for about 1 hour, uncovered.
- 5
- Drain the walker, set it aside to cool and pass the cooking background through a sieve, after eliminating spices and bay leaves.
- 6
- Drain the tuna in oil and break it up. Dissala i capers first rinsing them under running water and then soaking them in a cup.
- 7
- Amalgam at cooking background of the meat, sifted, the tuna, i capers and i firm yolks remaining, stirring with a whisk, until you get a firm sauce.
- 8
- Wait for that meat cool, then, when it is at room temperature, cut it gently into thin slices with a very sharp knife.
- 9
- Arrange the veal slices on one or more serving dishes, crossing slightly, and complete with the tuna sauce that you have prepared. The Arneis, a versatile white from Cuneo produced in the Roero area, goes well with the creaminess of the dish.