RomanItalian
Tuna Cacciatora
by Cucina con Ruben · 548K subscribers on YouTube
A simple yet impressive recipe for tuna in the 'cacciatora' style, with taggiasche olives, balsamic vinegar, and rosemary. The tuna is seared and then simmered in a rich sauce.
- Difficulty
- easy
Ingredients
13 items- 300 gFresh Tuna
- Extra Virgin Olive Oil
- 1 pcsGarlic
- Taggiasca Olives
- Red Wine
- Balsamic Vinegar
- 1 tspPotato Starchor rice flour as a substitute
- Salt
- 1 sprigRosemary
- Lemon
- Misticanzamixed salad greens
- Mirto(optional) — optional garnish
- Fennel Fronds(optional) — optional garnish
Method
- Heat a little olive oil in a pan over low heat.
- Cut the fresh tuna into bite-sized chunks.
- Sear the tuna pieces on all sides until lightly browned.
- Add minced garlic to the pan and stir briefly.
- Add taggiasche olives and a sprig of rosemary.
- Pour in a splash of red wine and a splash of balsamic vinegar, and let the alcohol evaporate.
- Remove the tuna pieces from the pan and set aside.
- Add a little water to the pan, season with salt, and bring to a simmer.
- Dissolve a teaspoon of potato starch (or rice flour) in a little water, add to the pan, and stir until the sauce thickens.
- Squeeze a little lemon juice over the salad greens (misticanza) and toss.
- Return the tuna pieces to the pan and coat them with the sauce.
- Plate the salad, place the tuna on top, and spoon over the sauce.
- Garnish with a sprig of myrtle (or rosemary) and serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
