Sicilian-style sauteed tuna
We use fresh swordfish that is sashimi grade. We use ingredients such as black olives, capers, and anchovies to create a richer flavor
How to make it
1
Season the swordfish on both sides with salt and white pepper. Roughly chop the capers and black olives
2
Lightly coat both sides of the swordfish fillets with plain flour, add olive oil and place in a frying pan heated over high heat. The key is to wait until the pan is thoroughly heated before adding the fillets
3
After about a minute, flip it over and cook for another 30 seconds, then remove to a tray, cover with aluminum foil and cook in the residual heat
4
Wipe off the oil from the frying pan with kitchen paper, add [A] to make the sauce, and cook for about 1 minute, then return the swordfish meat from [3] to the frying pan
5
Remove from heat and serve in a serving dish. Finish by sprinkling Italian parsley and olive oil
Ingredients for 4 people
-
- Bite tuna
- 60g x 4 sheets
-
- salt
- A little
-
- White pepper
- A little
-
- cake flour
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- capers
- 15g
-
- Black Olives
- 10 tablets
-
- Tomato concassé
- A little
-
- anchovy paste
- A little
-
- Use minced
- 1/2 tsp
-
- Italian parsley
- 2 knobs
-
- Italian parsley finish
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- A little
-
Olive oil
finishing
[PR]
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