Italian
Tuna alla Carlofortina
by Gambero Rosso · 452K subscribers on YouTube
A traditional Carlofortina-style tuna dish: seared tuna fillets are briefly fried, then simmered with red wine, white wine, vinegar, and aromatic herbs, finished with tomato sauce.
- Difficulty
- medium
Ingredients
9 items- 2 kgTonno fresco (ventresca o tarantello)Use 2 kg of fresh tuna, preferably from the belly (ventresca) or back (tarantello)
- Olive OilFor frying, enough to coat the pan
- 2 bicchieriRed Wine2 glasses (approx. 250 ml total)
- 2 bicchieriWhite Wine2 glasses (approx. 250 ml total)
- 2 bicchieriWine Vinegar2 glasses (approx. 250 ml total)
- 400 gPeeled TomatoesCanned peeled tomatoes, crushed by hand
- Fresh BasilA few sprigs
- Fresh MarjoramA few sprigs (or substitute with oregano)
- SaltTo taste
Method
- Clean the tuna, removing any bones and skin. Cut into thick slices (about 2 cm).
- Heat a generous amount of olive oil in a large pan and fry the tuna slices briefly on both sides until they change colour but remain rare inside. Remove and set aside.
- In the same pan, add the red wine, white wine, and vinegar. Add the basil and marjoram (whole sprigs). Let it boil and reduce slightly.
- Add the peeled tomatoes (crushed by hand) and continue cooking the sauce for a few minutes.
- Return the fried tuna slices to the pan, nestle them into the sauce, and cook for another 5–10 minutes on low heat, turning once, until the tuna is cooked through and the sauce has thickened.
- Serve the tuna hot with the sauce spooned over.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
