Polpettina di Tonno su Maionese alla Cipolla Rossa di Tropea

Polpettina di Tonno su Maionese alla Cipolla Rossa di Tropea is a refined antipasto from the Calabrian coast, specifically associated with the seaside town of Tropea, Italy. The dish consists of a small, pan-seared tuna patty (polpettina di tonno) served atop a creamy mayonnaise infused with the region’s celebrated red onion (cipolla rossa di Tropea). The tuna is typically minced and bound with breadcrumbs, egg, and local herbs, then fried until golden and crisp on the outside while remaining moist within. The mayonnaise, made from egg yolks, oil, and lemon, is blended with finely chopped or caramelized Tropea red onion, lending a sweet, mild pungency that balances the richness of the fish.

A great version is distinguished by the quality of its core ingredients: sustainably sourced, fresh tuna and the protected IGP Tropea onion, which is sweeter and less sharp than standard red onions. The polpettina should be light and tender, not dense or oily, while the mayonnaise must be silky and emulsified, with the onion’s flavor integrated without overwhelming. The dish is often finished with a sprinkle of sea salt and a drizzle of extra-virgin olive oil.

According to *Where The Foodies Go*, a standout rendition is served at La Conchiglia in Tropea, where the local seafood tradition and the region’s prized onion are showcased in this elegant, simple preparation. Variations may include the addition of capers, parsley, or a pinch of peperoncino for heat, but the core pairing of tuna and Tropea onion remains definitive.