Tasty Sicilian Seafood Recipe This Spring
Spring time is on the air, and summer is on its way. For you who cannot wait for summer holiday to come, you may want to try some Sicilian food to give you a taste of the place. Sicily is one of the tourist destinations in Italy where, in the mid of the Mediterranean, people from all over the surrounding areas have put a little bit of their culture into the island for centuries, which then helped shape today’s authentic Sicilian cuisine. Here is one of simple Sicilian cuisine recipes I found last spring holiday, using fresh tuna and peas, yes a lot of peas. Since peas are in season, you should not have any difficulties finding fresh peas around. The recipe originally uses aged provolone cheese but I rather not to include the cheese for weight reasons.
Tonno Ammuttunatu
Ingredients:
- 5 fresh tuna fillet each about 250 grams, 500 grams fresh peas or less, depending on your preference
- 1 onion and 1 head of garlic slice the onion and chop the garlic, 1 hot pepper or red chili if you like it hotter
- 8 leaves of mints, 3 tbs tomato paste, salt. You may add crushed black pepper for a hotter taste
- Cooking oil
Heat the oil and sauté sliced onion until it is quite yellowish, then add the chopped garlic until it smells nice. Add the tomato paste; pour some water to make the tomato paste less thick. Bring it to boil and add the fresh peas and pepper. Add leaves of mints and salt to taste. In the meantime, sprinkle some flour unto the tuna and fry them until they are almost done. Drain the tuna over a cooling rack or place paper towel underneath the tunas to help absorb the oil. The original recipe would ask for the fried tuna to be added into the tomato sauce and cooked for another 15 minutes over low heat. But I prefer to place the fried tuna over a hot stone and pour the tomato and pea sauce over it, like a tuna steak. Whichever your choice is, it will taste just great. You may also want to find Holiday Recipes on the web for this summer. And if you do, feel free to let me know.
