Name: Tonno al Algherese (Tuna in the Style of Alghero)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 30 g/1¼ oz/generous ¼ cup pitted black olives; 200 ml/7 fl oz/scant 1 cup dry white wine; 1 small celery stick, finely chopped; 1 onion, finely chopped; 100 ml/3 ½ fl oz/scant ½ cup extra virgin olive oil; 3 dried bay leaves; 1 kg/2 ¼ lb fresh tuna loin; 100 ml/3 ½ fl oz/scant ½ cup white wine vinegar; sea salt

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

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.
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.