Sicilian-style sauteed tuna
Use fresh tuna for sashimi. By using ingredients such as black olives, capers and anchovies, we have created a deeper flavor.
How to make it
1
Sprinkle salt and white pepper on both sides of the tuna and season with salt. Chop the capers and black olives roughly.
2
Sprinkle both sides of the tuna fillet with thin flour, pour in olive oil, and place in a frying pan over high heat. The key is to let the frying pan warm up before putting it in.
3
Turn it over in about a minute, then cook it for another 30 seconds, then take it out into a batter, pour aluminum foil and cook it over the remaining heat.
4
Wipe the oil from the frying pan with kitchen paper or something similar and add [A] to make a sauce. After heating for about a minute, return the tuna from [3] to the frying pan.
5
Remove from the heat and serve in a bowl. Finish with 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 olive
- 10 tablets
-
- Tomato concusse
- A little
-
- anchovy paste
- A little
-
- Use chopped
- 1/2 tsp
-
- Italian parsley
- Two knobs
-
- Italian parsley finish
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- A little
-
Olive oil
finishing
[PR]
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