Tonno alla Calabrese

Name: Tonno alla Calabrese (Calabrian Tuna Steaks)
Yield: Serves 4
Cuisine: Calabrian
Ingredients: ½ dried red chilli, chopped; 4 even-sized fresh tuna steaks, total weight about 800 g/1¾ lb; 60 ml/4 tbsp olive oil; sea salt and ground black pepper; 50 g/2 oz pancetta, chopped; 60 ml/4 tbsp dry white wine; 30 ml/2 tbsp plain/all-purpose flour; 1 onion, chopped; 1 large garlic clove, chopped; 400 g/14 oz can chopped tomatoes, drained; 4 anchovy fillets in oil, drained and boned; 30 ml/2 tbsp chopped fresh parsley

Calabrian Tuna Steaks

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This recipe typifies Calabrian cuisine and brings together many of the ingredients that are most closely identified with the region. The flavours work very well, making the most of the taste of fresh tuna and creating a satisfying dish, with just enough chilli to add a hint of fire.

Ingredients

4 even-sized fresh tuna steaks, total weight about 800 g/1¾ lb
60 ml</

Europe
Italy
Calabria
Fish course
Side dish
Mediterranean

Method

Pat dry the tuna steaks using kitchen paper. Season the steaks thoroughly on both sides with salt and pepper.
Heat half the olive oil in a frying pan that is large enough to hold the tuna steaks in a single layer. Coat the tuna steaks lightly in flour, add them to the pan of hot oil and fry them over a medium heat for 3 minutes on each side.

Ingredients

Method

Photos