Tuna Carloforte: the recipe for a typical Sardinian fish main course
ingredients
Extra virgin olive oil
Illinois there of tuna carloforte it is a typical specialty of Sardinian cuisine, particularly from Carloforte, a municipality located in the southwestern part of the island. It’s a second simple but very tasty, ideal to take to the table for lunch Sunday with the family, or for an evening with friends, paired with a seasonal garnish and a glass of Vermentino.
It is traditionally prepared with the loin of tuna, called codelawho comes first here fried in abundant boiling seed oil, then blended with white wine and then cooked with tomato puree and a dash of vinegar. All seasoned with fresh bay leaves – for a tasty and fragrant dish, to be enjoyed strictly with slices of toasted homemade bread for the ever-present slipper.
If left over, you can cube the tuna and then use it as a seasoning for a nice malloreddus dish, or you can serve it at appetizer time over crispy friselle. Whatever your choice, the important thing is to opt for a tuna very freshpreferably red, tastier and more valuable, and then be careful not to overcook, to avoid a final result too tough and fibrous to bite.
Little curiosity. The original recipe was codified with a notarial deed by the Cagliari delegation of theItalian Cooking Academy and has become an integral part of the dishes of the Carloforte gastronomic tradition.
Discover how to prepare tuna Carloforte by following the step-by-step procedure and advice. If you liked this recipe, try the Carloforte pasta or try other typical Sardinian dishes.
How to prepare tuna Carloforte
Step 1
Step 1
Place the tuna in a non-stick pan with plenty of boiling seed oil 1.
Place the tuna in a non-stick pan with plenty of boiling seed oil 1.
Step 2
Step 2
Quickly fry it on both sides. 2then drain and reserve.
Quickly fry it on both sides. 2then drain and reserve.
Step 3
Step 3
In a separate pan, heat a drizzle of extra virgin olive oil 3.
In a separate pan, heat a drizzle of extra virgin olive oil 3.
Stage 4
Stage 4
Add the garlic clove and let it brown 4.
Add the garlic clove and let it brown 4.
step 5
step 5
fix the fish 5.
fix the fish 5.
step 6
step 6
Shadow with white wine 6.
Shadow with white wine 6.
step 7
step 7
Pour in the vinegar and tomato puree, and season with salt. 7.
Pour in the vinegar and tomato puree, and season with salt. 7.
step 8
step 8
Let the tuna cook for a few minutes, until it is tender 8.
Let the tuna cook for a few minutes, until it is tender 8.
step 9
step 9
Then perfume with bay leaves 9.
Then perfume with bay leaves 9.
step 10
step 10
Divide the Carloforte tuna into individual plates 10bring to the table and serve.
Divide the Carloforte tuna into individual plates 10bring to the table and serve.
storage
Carloforte tuna can be kept in the fridge, in an airtight container, for 1 day Maximum.
