Sicilian Stuffed Tuna: An Authentic Mediterranean Dish

If there’s one thing Sicily excels at, it’s bringing to the table the authentic and rich flavors of its maritime tradition.
Among the most well-known and beloved dishes that emerge from this generous land is undoubtedly Sicilian Stuffed Tuna, known as “tonno ammuttunatu” or “tonno abbuttunatu” in Sicilian, depending on the region of Sicily you come from.
This typical dish takes us on a journey through the delicacies of a region that boasts intense flavors and unique culinary traditions.
The term “ammuttunatu” or “abbuttunatu” describes an ancient method of preparing tuna, which involves small incisions in the fish’s flesh that are then filled with garlic, mint leaves, and a mixture of salt and freshly ground black pepper.
This process imparts an exceptional taste and an irresistible aroma to the tuna.
This delicacy would then become a unique dish, often served with pasta, such as maccheroni, thus sharing the flavors and traditions of Sicily.

Preparation Times

• Serves: 4
• Preparation Time: 2h 25m (including tuna soaking)
• Cooking Time: 40 minutes
• Total Time: 3h 05m

Nutritional values per serving of Sicilian Stuffed Tuna

• Calories: 300-350 kcal
• Proteins: 30-35 g
• Fats: 15-20 g
• Carbohydrates: 10-15 g
• Fiber: 2-3 g

Ingredients

• 800 g fresh whole tuna
• 700 ml tomato sauce
• 1 tablespoon tomato paste
• half a glass of white wine
• 8 garlic cloves
• about ten mint leaves
• salt
• freshly ground black pepper
• extra virgin olive oil

Directions

1. Begin by soaking the fresh tuna in a bowl of water for a couple of hours. This step will allow the tuna to lose any excess blood and clarify its color. After soaking, pat it dry gently.
2. Create a mixture of salt and pepper, and then add the finely chopped mint leaves. Peel the garlic, reserving two cloves for the sauce, and cut the remaining cloves into small slivers.
3. Take the dried tuna piece and, using a sharp knife, make small incisions on the flesh without going too deep. Fill these incisions with bits of garlic, mint leaves, and the salt and pepper mixture.
4. In a pan, sauté two cloves of garlic in abundant extra virgin olive oil until they turn a light golden brown. Place the tuna in the pan and sear it on all sides until a light crust forms.
5. Pour in the white wine and let it evaporate. Add the tomato sauce, tomato paste, salt, and pepper. Cook on low heat for about 40 minutes, turning the tuna occasionally to prevent sticking.
6. To fully savor Sicilian Stuffed Tuna, we recommend preparing it in advance and gently reheating it before serving. Slice the tuna carefully, place it on a serving plate, and drizzle with the cooking sauce.

Wine Pairing

We recommend pairing Sicilian Stuffed Tuna, with a good glass of Nero d’Avola. The characteristics of this wine complement the intense and rich flavors of the dish, creating a harmonious balance.
To fully enjoy the pairing, it’s advisable to serve Nero d’Avola at a temperature of approximately 16-18°C (60°F). Pour the wine into large glasses to allow for good aeration.
Before tasting Sicilian Stuffed Tuna, observe the wine in the glass: notice its color, reflections, and aroma. Savor the wine, trying to identify notes of ripe fruit, spices, and any earthy undertones.
When you taste Sicilian Stuffed Tuna, note how the intense and aromatic flavors of the dish blend with the complex aromas of Nero d’Avola. The structure and acidity of the wine will help balance the richness of the tuna, creating a harmonious tasting experience.

How to Store Stuffed Tuna

1. Rapid cooling: After preparation and service, it’s essential to cool Sicilian Stuffed Tuna as quickly as possible. Let it cool at room temperature for a short period, then transfer it to the refrigerator. Avoid leaving it at room temperature for too long, as tuna is sensitive to temperature.
2. Store in an airtight container: If you have leftover portions of Sicilian Stuffed Tuna, store them in an airtight container. Make sure the container is well sealed to prevent the entry of air, which could cause the fish to oxidize and alter its taste.
3. Consume within 2-3 days: We recommend consuming portions of Sicilian Stuffed Tuna within 2-3 days of preparation. Tuna is a fresh and delicate fish, so it’s not advisable to prolong its storage.

Your Culinary Adventure with Ricette di Sicilia: Sicilian Stuffed Tuna

Sicilian Stuffed Tuna, thus represents a culinary experience that goes beyond taste: it’s a journey through culture, tradition, and authentic Sicilian flavors.
With its irresistible flavor and historical roots, this dish is a tangible showcase of the culinary artistry that makes Sicily an extraordinary place to explore at the dinner table.
If you’re eager to tantalize your taste buds and discover the authentic heart of Sicily, don’t miss the chance to try Sicilian Stuffed Tuna.
Prepare it with care, let its flavor enchant you, and immerse yourself in a unique and fascinating culinary tradition. Enjoy!

If you enjoyed this recipe, don’t forget to share it on your social channels and leave a comment below!