What are the greatest recipes deriving from traditional Mediterranean seafaring? Well, there are many delicious dishes, all tasty and healthy, that come from this huge sea of teeming life which has been so fundamental to the lives of all the people living near it, and who understand profoundly the traditions associated with it. Today, so as not to forget our immense good fortune in this resource, we are going to make a specialty of the islands of Sicily and Sardinia in particular: a gorgeous tuna steak, the main character of all the most popular festivals in vogue in these regions, and which we will dress in an imaginative and flavourful way. Are you ready to create flavour and originality for your dining table by making one of the most traditional fish recipes of Italian cuisine? If you follow our tips you will stun and impress your guests!
Sun-dried tomatoes stuffed with Mediterranean tuna fish
Cherry peppers stuffed with Mediterranean tuna fish
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Sun-dried pepper rolls stuffed with Mediterranean tuna fish
Ready made tomato sauce with tuna and capers
Sagne ncannulate of barley
Artisanal tomato puree from Puglia
With a suitable knife for cutting meat and fish (I prefer Yanagi-ba knives) portion your tuna steak and sprinkle with whole sea salt. Cut the tomatoes into quarters and crush together some basil, olives and capers with a pestle and mortar. Heat about a finger and a half depth of oil in a frying pan and plunge in the tuna steaks. You'll have to cook them for about 30 seconds on each side on a high heat so that they are seared brown on the outside but remain raw inside. Once nicely browned, remove them from the pan and let them rest on some paper towels. Meanwhile, add to the remaining oil - which contains all the flavour from the tuna - the tomatoes and the mashed up basil, capers and olives, sauté well and sprinkle with a dash of wine. Salt and sweeten to taste and remove from the heat when you see that the juices begin to thicken into a sauce. Cut the tuna into not-too-thin slices, and arrange them like a fan on a long narrow plate. Serve the slices smeared with the tomato sauce.
Once the tuna is seared, remove it from the pan and let it rest on some kitchen paper. In the meantime, make the sauce by putting the tomatoes in the frying pan where you cooked the tuna