Tonno al Algherese

Tuna in the Style of Alghero

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is an unusual way of cooking a tuna loin, which is soaked then baked and served thickly sliced. The soaking keeps it extra moist. It is perfect to serve as an alternative to a meat joint, with roasted or boiled potatoes and a green vegetable.

Ingredients

  • 1 kg/2 ¼ lb fresh tuna loin
  • 100 ml/3 ½

Method

  1. Put the tuna into a large, deep bowl of cold water and add the vinegar. Leave to soak for 2 hours. Drain and pat dry on kitchen paper.
  2. Heat the oil in a large, heavy frying pan, add the onion, celery and bay leaves. Fry gently for 10 minutes, until the onion is soft.