Tonno al Algherese

Tuna in the Style of Alghero


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

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.


  • 1 kg/2 ¼ lb fresh tuna loin
  • 100 ml/3 ½ fl oz/scant ½ cup white wine vinegar
  • 100 ml/3 ½ fl oz/scant ½ cup extra virgin olive oil
  • 1 onion, finely chopped
  • 1 small celery stick, finely chopped
  • 3 dried bay leaves
  • 200 ml/7 fl oz/scant 1 cup dry white wine
  • 30 g/ oz/generous ¼ cup pitted black olives
  • sea salt


  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.

  3. Add the tuna loin to the pan and cook gently, turning frequently, for 20 minutes.

  4. Add the dry white wine to the pan and cook for 1-2 minutes to allow the alcohol to evaporate.
  5. Add the olives and season with salt, then cover and simmer over a low heat for a further 10 minutes.

  6. Thickly slice the tuna loin, then serve it on a warmed platter, with the sauce from the pan drizzled over.