Stewed Tunafish

Tuna fish is one of my favourite fish and I think it’s also easy to cook it if you follow some simple rules. Tuna fish doesn’t need to be cooked too much otherwise it becomes too dry and hard but this depends also on the way you are going to cook it. If you simple grill the tuna fish you will need only 2-3 minutes on one side and the same time on the other side, in this case the surface of the tuna fish it will be well cooked while the most inner part of the tuna fish it will be still raw but all together this will allow to obtain a very soft and tasteful tuna fish.
Here I prepared stewed tuna fish with the addition of carrot, celery and onion. In this case the tuna fish can be cooked a little bit longer than the grilled tuna fish but still not so long. The preparation of stewed tuna fish is very easy: you have to sauté the chopped carrot, onion and celery then add the tuna fish, let it brown on both side for few minutes and then continue to cook covered with lid only for 5 minutes, 10 minutes at the longest.

INGREDIENTS (for 4 people):
4 Slices of fresh tuna fish of 200 g or 7 oz each (thickness of 2 cm)
1 Carrot
1 Celery
1 Onion
4 Tablespoons of extra virgin olive oil
Salt
Pepper

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

WINE: Vermentino Doc (White Wine)

PREPARATION
Clean and peel the carrot, celery and onion and chop them. Preheat the extra virgin olive oil in a large pan, add the chopped vegetables and let them sauté for a few minutes.



Add the tuna fish, let it cook for 1 – 2 minutes on the both side, sprinkle with salt and pepper





and then add half glass of water and let it cook for other 5- 10 minutes covered with lid.



Serve hot tuna fish with the sauté vegetables of with baked potatoes.
BUON APPETITO!

Courgettes with Stuffing of Tuna Fish

This recipe can be a main course but also a side dish. This dish joins the spicy taste of tuna fish with the sweet of courgettes.

INGREDIENTS (for 2 people)

2 Large courgettes

1 Clove of garlic

1/4 of Onion

2 Tablespoons of extra virgin olive oil

1 Egg

1 Tin of tuna fish

Some breadcrumbs

Some parsely

Salt

Pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

WINE: Colli di Luni Vermentino (White Wine)

PREPARATION

Preheat the oven to 200 °C. Wash, dry and cut the stem end of the courgettes, then cut each one horizontally in half. Now with a teaspoon scoop out the center of each half leaving at least 1/2 inch shell all around.

Heat extra virgin olive oil in a frying pan, add chopped onion and let it brown. Then mince the pulp of the courgettes finely and add it to the browned onion together with chopped garlic, parsley and the tuna fish. Let the mixture cook for almost 10 minutes.

Remove the mixture and wait until it gets cold. Then add the egg and mix all together. If the stuffing has a runny consistency, add some breadcrumbs. Season the mixture with salt and pepper. Baste a pan, place in it the courgettes, put on the bottom of them some butter and stuff them with the mixture.

Sprinkle with some breadcrumbs and bake for 15-20 minutes until the top of the courgettes get lightly browned. 

Serve hot.This is the result:

BUON APPETITO!