Baked Tuna: Considering how important the tuna catch was in Sicily, it's no surprise that this baked fresh tuna recipe is Sicilian. It will serve 6.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 1/4 pounds (1 k) fresh tuna from a small fish, in one piece
- 3 tablespoons vinegar (red wine if possible)
- 1/2 an onion finely chopped
- A small bunch parsley, minced
- 2/3 pound (250 g) potatoes, thinly sliced
- The juice of 2 lemons
- Olive oil
- Salt & Pepper to taste
Preparation:
Combine a quarter cup of olive oil with the onion, vinegar and parsley to make a marinade; season it to taste with salt and pepper and marinade the fish for about an hour, turning frequently.
In the meantime slice the potatoes and preheat your oven to 360 F (180 C).
Lay the fish in an elegant baking dish, spoon some of the marinade over it, and bake 15 minutes. Remove the fish from the oven and arrange the sliced potatoes around it. Sprinkle everything with more marinade and the juice of the two lemons. Bake for another 35-40 minutes and serve at once.
The wine? A hearty, full white. Umberto Portinari's Soave would tempt me.
As a brief aside, this is very similar to a Calabrian dish a friend served me once: her version also had a liberal dusting of hot pepper. The wine? White, and i might go with a Falanghina from Campania.
In the meantime slice the potatoes and preheat your oven to 360 F (180 C).
Lay the fish in an elegant baking dish, spoon some of the marinade over it, and bake 15 minutes. Remove the fish from the oven and arrange the sliced potatoes around it. Sprinkle everything with more marinade and the juice of the two lemons. Bake for another 35-40 minutes and serve at once.
The wine? A hearty, full white. Umberto Portinari's Soave would tempt me.
As a brief aside, this is very similar to a Calabrian dish a friend served me once: her version also had a liberal dusting of hot pepper. The wine? White, and i might go with a Falanghina from Campania.
