Gourmet tuna sauces: discover the quality artisan products of Sicilia Tentazioni
Pasta with tuna sauces is a great classic, the dish that you learn to cook first when you go to live alone.
What college student doesn’t remember the pasta with tuna eaten in exam sessions, or as a hearty meal to dine with roommates?
Today, however, the situation has improved and we can taste delicious and really good and tasty recipes, with gourmet tuna sauces made with an exceptional raw material.
No longer the usual pasta with tuna, but a delicious and prestigious first course, perfect for lunch, even dinner, to introduce an evening on the terrace overlooking the sea, especially quick to prepare with Sicilia Tentazioni fish preserves.
Let’s find out together what are the ready-made gourmet tuna sauces not to be missed and some tasty preparation to try alone or with friends.
Gourmet tuna sauces: bluefin tuna belly
The belly is the noblest part of tuna: it is obtained from the part of the muscles of the belly and abdomen of the fish, notoriously fatter and tenderer.
It is processed immediately after fishing, in order to keep its freshness intact and preserve the organoleptic equipment, aroma, tenderness and taste.
We suggest you combine this delicious tuna sauce with Gragnano spaghettone, with the right consistency to keep the sauce at its best.
The tuna belly of Sicilia Tentazioni is an excellent fish preserve to keep in the pantry, excellent for making a good and tasty pasta dish.
Gourmet tuna sauces: tuna and fennel
The typical aromas of the Mediterranean scrub are varied, starting from rosemary and sage, up to chives, thyme and marjoram.
Fennel, specifically, gives that fresh and sparkling touch and goes wonderfully with fish dishes.
Find the perfect marriage with tuna, because it degreases and makes everything more acidic.
Try the ideal combination in the tuna sauce, fennel and tomato Sicilia Tentazioni, a riot of true flavors of the Sicilian land.
In this preparation in oil, the tuna is preserved with other typical Sicilian ingredients such as capers, anchovies, raisins and pine nuts: the result is an aromatic bouquet that will take you directly to Sicily.
A perfect seafood preserve with spaghettoni, but also with short pasta, with penne, snails, fusilli and rigatoni, even better with bronze drawn processing.
Tuna caponata, an authentic Sicilian tradition
Sicilia Tentazioni is a company that was born on the slopes of Etna, in a land furrowed by the lava flows of a volcano that never gave up. Among the black expanses of lava the woods are born, in a soil so fertile and rich in debris that it becomes the right place to cultivate the typical products of the Sicilian island.
The caponata of tuna and eggplant, enriched with olives, is an ancient recipe of Sicilian cuisine that is prepared following the artisan method.
Are you curious to discover the preparation?
Ingredients for 4 people:
- 600 gr of fresh tuna
- 600 gr of seasonal aubergines
- a Tropea onion
- 40 gr of salted capers
- a celery coast
- 100 gr cherry tomatoes or datterino
- 40 gr of olives in brine
- 3 tablespoons of tomato paste or tomato puree
- 2 tablespoons vinegar
- a pinch of salt
- 3 tbsp oil
- a pinch of sugar to taste (or baking soda to remove acidity)
Preparation
1. Wash the eggplants, cut them into slices and sprinkle with salt so that they lose water and the bitter taste, then let them rest for an hour.
2. Rinse them from salt and dry them carefully with a cloth.
3. Cut them into cubes and fry them in plenty of extra virgin olive oil.
4. Once fried, let the excess oil absorb in a sheet of absorbent paper and let them rest.
5. Put a drizzle of extra virgin olive oil in a pan, then fry the onion peeled previously, incorporating all the ingredients, chopped celery, olives, cherry tomatoes, capers. As a last add the aubergines. Add also the tomato paste or the tomato puree.
6. Prepare the vinegar and sugar emulsion and pour it into the mixture.
7. Add salt and add a pinch of sugar or alternatively baking soda that will serve to remove the acidity of the tomato.
8. Now it’s time to add the fresh tuna, cut into cubes.
9. Cook for a few minutes, keeping the fish at the right consistency, and your Sicilian caponata of tuna and eggplant is ready to be eaten in purity, on croutons, as a condiment for pasta.
Impossible not to make the shoe!
If you want to find this legendary recipe ready in the seafood preserve signed Sicilia Tentazioni, ideal for making a dish of pasta sciuè sciuè but with high performance, or a second of fish to lick your mustache.
