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.

Spaghetti with Olives, Capers, and Tuna with Fresh Lemon Juice

Spaghetti con Olive, Capperi, e Tonno al Limone

This is for my friend Ester who was looking for some recipes with capers. It is a daily, quick and easy meal, to make when you are rushed and want a good, tasty dish. I learned this recipe from my brother in law. He is passionate about food and loves to cook.

Preparation time: 5 minutes

Cooking time: about 20 minutes

Class: cheap-healthy

Serves 2–3

Ingredients:

Extra virgin olive oil, about 9 tablespoons
1 garlic clove, peeled and chopped
6–7 black olives
3 tablespoons capers, well rinsed
1 can best-quality tuna in olive oil, about 4 ounces (110 grams), drained
5 tablespoons fresh lemon juice
Salt, about 1 tablespoon
Pepper to taste
8 cups (2 liters) water
½ pound (approximately 250 grams) spaghetti pasta

Method:

1.        Heat about 4 tablespoons of the oil in a large pan. Add the garlic and sauté gently. Add the olives and capers and let cook about 5 minutes on low heat. Add the tuna, mash with a fork, and then add the lemon juice. Season with a pinch of salt and pepper and let cook for 5–6 minutes. Remove from the heat.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the spaghetti and boil it, stirring often, until al dente. Drain the pasta and transfer to the pot with the olives, capers, and tuna. Add another 5 tablespoons oil and mix gently. Serve immediately.