Calabrese-style tuna
Tonno alla Calabrese
Slices of tuna browned and flavored in a tomato sauce with pancetta, anchovies and chili pepper.
Calabrese Tuna is a main course A fish dish with a strong character, suitable for a lunch or dinner where you want to bring a substantial and fragrant dish to the table. The tuna flesh, made golden by the light flouring and browning, meets a tomato sauce enriched by the flavour of the anchovies, the aromatic note of the chili pepper and from the intense component of the pancettaOnion, garlic and parsley complete the seasoning, while white wine helps balance the flavour. Cooking proceeds in skilletThe fish is first sealed and then left to marinate in the tomato sauce until it becomes a thick, well-blended sauce. The recipe is listed as Calabrese in the information provided, while the chili pepper Calabrian red characterizes its aromatic profile.
Instructions
ShareVoice reading
7 steps · natural Italian voice
Prepare tuna and herbs
Wash the tuna slices, drain them and dry them thoroughly with a clean kitchen towel. Finely chop the parsley; prepare the dressing separately. pancetta, chopped onion and garlic. Season with salt and pepper the fish, then dip each slice in the flour, coating it evenly and shaking off the excess.
Brown the slices
Heat the extra virgin olive oil in a skillet When it's hot, add the floured slices and brown them on both sides until golden brown. Pour in the dry white wine and let it evaporate. over high heat; when the alcoholic smell has disappeared, temporarily transfer the tuna to a plate.
Gently sauté the seasoning
In the same skillet add the pancetta, chopped onion and garlic. Gently sauté for a few minutes over moderate heat, stirring, until the chopped mixture softens and the pancetta begins to release its fat without darkening excessively.
Complete the sauce
1 minCombine some of the chopped parsley and the anchovy fillets, mashed with a fork. Stir for a minute, then add the sieved tomatoes. Season with salt to taste and incorporates the chili pepper chopped Calabrian red pepper; mix until smooth.
Reduce the tomato
15 minSimmer the sauce over medium heat for about 15 minutes, stirring occasionally. Maintain a light, steady boil: the sauce is ready when it appears thicker, more fragrant, and thick enough to coat the back of a spoon.
Season the tuna
Dip the tuna slices back into the sauce and let them absorb the flavor for a few minutes. Gently turn them once, so as to distribute the sauce on both sides without breaking the floured surface.
Complete and serve
Just before removing the skillet Remove from the heat and sprinkle the tuna with the remaining parsley. Make sure the sauce is well-coated and the slices are warm and coated with the dressing, then serve immediately with their sauce. pan juices.
Chef's Tips
The editorial staff recommends browning the tuna quickly in very hot oil, so that the flour forms a plastic wrap browned without drying the pulp during the subsequent passage in the sauce.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g tuna cut into four slices
- (1.76 oz) 50 g of pancetta
- 4 anchovy fillets in oil
- (10.58 oz) 300 g tomatoes
- 1 onion,
- 1 clove of garlic
- parsley
- (1.76 oz) 50 g flour
- ½ glass of dry white wine chili pepper Calabrian red
- 1 dl of extra virgin olive oil
- salt
Can't find it in the US?
- pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate