Fresh Tuna Cipollata

Cipollata di Tonno fresco

Tuna is one of my favorite types of fish and here it is widely available. This is a very healthy recipe, which combines fish and onion. The taste is at the same time sweet and sour.

When you add the tuna fillets to the onion sauce, make sure that you reduce the cooking time if you like the tuna raw in the middle.

Preparation time: 10 minutes

Cooking time: about 35 minutes

Class: a little expensive, healthy

Serves 2

Ingredients:

4 tbsp. extra virgin olive oil
2 slices of tuna fillet
3-4 medium onions, peeled and chopped
1 cup (250ml) water
Brown sugar, about 2 tsp.
½ cup (120 ml) white vinegar
3 tbsp. tomato puree
 

Method:

1.     Heat the oil in a large pan. Add the tuna and let brown a little, then remove from the pan and set aside. Add the onions and water to the pan, cover, and let cook on medium-low heat for about 15 minutes. Then add sugar, vinegar, tomato puree, stir well, and simmer for another 10 minutes.
2.  Remove the cover, add the tuna fillet to the onion sauce and cook on medium-low heat for another 6-7 minutes depending on how thick are the slices of tuna. During the cooking time, make sure to spoon several times the onion sauce on the slices of tuna. Serve immediately.

Tuna Cutlets

Cotolette di Tonno

I made this recipe last week and the cutlets turned out excellent. My guests absolutely loved this  healthy and tasty dish.

                                 

Preparation time: about 10 minutes
Cooking time: about  30 minutes
Class: expensive, healthy

Serves 3-6 (depending on how many tuna cutlets you like to put in each individual plate)

Ingredients:

about 1 cup (250 ml) breadcrumbs
2 eggs
6 slices of Tuna fillet
some cups vegetable oil (enough to fry)
salt to taste
2-3 tbsp. freshly grated ginger
1 lemon

Method:
1.        Put the breadcrumbs in a flat plate, then beat the eggs in a bowl.
2.        Gently dip each slice of tuna fillet into the eggs, then transfer to the plate with breadcrumbs; pat down, turn, and pat on the other side, to coat each piece with breadcrumbs.
3.        Heat the oil in a non-stick pan and fry the tuna cutlets on each side until they become golden brown; drain on paper towels.
4.        Season with salt and serve the cutlets with a sprinkle of grated ginger and a squeeze of lemon juice on top.