Monthly Archives: Jul 2023

Tonno all’ Agrodolce

Fish, Mediterranean food, Sicilian, , , ,

I love rare seared tuna with red running in the middle as much as the next man but it’s nice to try something different.

This is a recipe I tried in Sicily, maybe Marzamemi, can’t quite remember, but I remember that I loved it and tried to look up some recipes to make my own version.

I cook it for less time then they usually do but it’s still cooked through. I think they normally use the belly meat so they have to render the fat.

Serves 2

Ingredients:

2 Tuna Steaks about 250g each

100g Flour

Olive Oil

2 Onions sliced finely

1tbsp Sugar

4tbsp White Wine Vinegar

1/2 Glass water

S&P

Method:

Mix the flour with a teaspoon of salt in a deep plate. Dip the tuna and shake off excess salt.

Heat a glug of olive oil in a large heavy pan and fry the tuna until golden. About 1 1/2 minutes on each side. Take out and put on a plate.

In the same pan add a tablespoon of olive oil and add the onions. After one minute add the water and allow to simmer for 10 minutes.

Add the vinegar and sugar and stir well. Season well with salt and pepper.

Put the tuna back in and turn a couple of times. Turn off the heat and leave to rest.

This is usually served either lukewarm or at room temperature since it’s a hot summer dish. This gives the flavours time to infuse.

I hope you enjoy this recipe 🤤

Tuna Tartare

Fish, Maltese food, Mediterranean food,
Tuna Tartare

As tuna season is in full swing, with wild fresh tuna selling at €8-10, it would be a pity not to indulge.

And when I see really fresh tuna I want to taste it raw either as a carpaccio by slicing really thin slices and seasoning them with salt and pepper and a drizzle of lemon, or by making tartare.

This is quite easy and can be made with minimal ingredients as long as the tuna is very fresh

Serves 2

Ingredients:

100g Tuna cut in small cubes

1 Avocado diced

6 Cherry Tomato quartered

1tsp Capers

1tsp Olive Oil

1tsp sesame seed

Few drops Chili Oil to taste but don’t drown the flavour of the tuna

Few leaves of Mint chopped

S&P

Lemon

Method:

Put all ingredients on a bowl. Season generously with salt and pepper and mix well. Use a ramekin or cookie cutter and spoon in the ingredients to get the pretty shape. Leave to rest for 10 minutes. Squeeze lemon juice just before serving. So good ! 😋

Nduja Caponata with Bulgar Harissa

Calabrian, Mediterranean food, Sicilian, , , , ,

Last year I discovered the beauty of Calabria, a region just on our doorstep.

It enjoys both gorgeous Mediterranean beaches and easy access to verdant mountains with pine forests and meandering rivers.

Their kitchen is a mix of land and sea (terra e mare).

One of the better known gastronomic specialities of Calabria is Nduja. Nduja is a kind of sausage made of finely ground pork cheeks, fat, salt and smoked chili (about 30%).

It is like a spreadable pâte with a deep, orange red hue. Delicious spread on sourdough bread.

For a vegetarian version replace Nduja with smoked chili or chili oil.

Serves 2

Ingredients:

200g Nduja

1 medium Onion sliced

2 cloves Garlic sliced

1 small Aubergine cubed, sprinkled                        with course salt for an hour and rinsed

1 red sweet Pepper cleaned from seeds and membrane and cut in 2cm squares

1 Yellow Zucchini (green is fine)

1 large beef tomato

2 tbsp wine vinegar

1 tsp Sugar

100g Bulgar wheat

1 tbsp Harissa

Method:

In a bowl cover the bulgar by 1cm boiling water.

Fry aubergine in a tbsp of olive oil on high heat. When golden brown remove and add onion garlic and peppers.

Saute for 2 minutes then add zucchini and keep sautéing until veg take colour. Lower heat.

Grate the tomato. If you’ve never tried this you’re in for a pleasant surprise. The pulp goes in the pan while the skin stays in your hand.

Add a little boiling water. And 200g nduja cut in small pieces. Add vinegar and sugar

Leave to simmer for about 10 min

Meanwhile let add a tbsp of Harissa and a pinch of salt to the Bulgar and mix well.

Plate a ladle of bulgar and surround with half the veg. Add more Nduja as it melts into the sauce when cooked.

Enjoy