Roasted Tuna in Tabarchina Style

Tonno Arrosto alla Tabarchina

Tuna slices fried and gently cooked with garlic, white wine, bay leaf, vinegar and tomato sauce.

6 servings

Easy

Sardinia

EasySardinia

Roasted Tuna in Tabarchina Style is a main course A fish dish with a bold character, designed to enhance fresh tuna through two-stage cooking. The first stage creates a tasty browning on the surface of the fish; the next stage allows the flesh to slowly absorb the scent of garlic, the aromatic note ofbay leaf and the balanced acidity of white wine and vinegar. The tomato sauce helps bind the stock and lends a warm color, while the extra virgin olive oil supports the dressing with a smooth texture. The result is a firm yet well-flavored tuna, accompanied by a soft, fragrant, and slightly acidic stock. This recipe is ideal for a lunch or dinner where the fish takes center stage. The recipe is listed as Sardinian in the information provided.

Instructions

Voice reading

7 steps · natural Italian voice

Slice and dry the tuna

Cut the fresh tuna into even slices, rinse them quickly, and dry them thoroughly. Shake off any excess water before cooking, so the oil doesn't splash and the fish browns evenly. The slices should be completely dry to the touch before frying.

Fry the slices

Heat plenty of extra virgin olive oil and fry the tuna slices, making sure they don't overlap. Flip them when the first side is golden brown and evenly browned, then finish cooking the other side. Drain them when the surface is nicely browned and transfer them temporarily to a plate.

Transfer to shallow pan

Pour into a shallow pan Pour a generous amount of the frying oil into the pan and arrange the tuna slices in a single layer. Arrange them so the seasoning can reach them during cooking. The oil should cover the bottom of the pan without submerging the fish.

It smells like garlic

Crush the two cloves of garlic and add them in shallow pan together with the tuna. Heat over medium heat until the garlic turns golden and releases its aroma. Watch it carefully: it should brown without darkening, as excessive browning would make the sauce bitter.

Deglaze with wine

Add the white wine only when the garlic is golden. Let it evaporate. over high heat, without covering the shallow pan, until the alcoholic smell fades and the liquid reduces. The stock should remain fragrant and slightly concentrated before adding the other flavorings.

Add the seasoning

Combine the tomato sauce, salt, bay leaves and a splash of vinegar. Spread the dressing in the shallow pan Without breaking the tuna slices. Gently stir the stock just enough to combine the sauce: the result should be smooth, fragrant, and even.

Bring to a gentle simmer

Cook the tuna over low heat, letting the sauce simmer without boiling aggressively. Continue until the sauce thickens slightly, the scent of thebay leaf It spreads and the slices are well coated. Maintain a gentle cooking time to prevent the fish from drying out.

Chef's Tips

Brown the garlic before deglaze the wine: this way the oil perfumes the tuna without covering its flavour and the sauce acquires greater depth.