Onions Stuffed with Tuna Fish, or Cipolle Ripiene col Tonno: This simple recipe for tuna and onions is a Ligurian specialty. To serve 6 you'll need:
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
- 9 white onions
- 1 cup day-old bread; remove and discard the crust, and dip the crumb in milk, then squeeze it dry
- 4 eggs, lightly beaten
- 1 clove garlic, minced
- Oregano to taste
- Marjoram to taste
- 4 tablespoons olive oil
- 12 ounces (300 g) tuna packed in oil
- 4/5 cup (50 g) freshly grated Parmigiano
- 1/3 cup breadcrumbs
- Salt & pepper
Preparation:
Clean the onions, trimming away the outer skins, and boil them in lightly salted water until they are cooked but still firm, what one might call al dente. Drain them, cut them in half widthwise, and remove the inner leaves, which you will want to mince and combine with the tuna, eggs, moistened bread, cheese, herbs, and garlic. Season the mixture to taste and stir in a tablespoon of oil.
Preheat your oven to 360F (180 C). Fill the onions with the stuffing, put them in a baking dish, dust them with the breadcrumbs and drizzle the remaining oil over them, and bake them for about 20 minutes.
Serve them hot.
Preheat your oven to 360F (180 C). Fill the onions with the stuffing, put them in a baking dish, dust them with the breadcrumbs and drizzle the remaining oil over them, and bake them for about 20 minutes.
Serve them hot.
