Tag: Sweet and sour studded tuna

(TUNA BALLS ) and other tuna recipes

Tuna balls —known as Polpette di Tonno in Italy and Purpetti di Tunnu in Sicily—are a delightful twist on the classic meatball, shaped in a variety of sizes and infused with an array of irresistible flavors of tradition and creativity as with their meaty counterparts. In this case Sicilian flavours.

Below is a photo of tuna and sword fish (on the left) as sold in a fish market in Sicily. Notice the different cuts.

Tuna is widely eaten and appreciated in Sicily and in this post I have aslo included other recipes for Tuna.

They can be fried and eaten plain with a squeeze of lemon juice, poached in a tomato salsa or in an agro dolce sauce.

The photo below was taken by the photographer Graeme Gillies and styled by Fiona Rigg from my cookbook Sicilian Seafood Cooking.

You may think that using tuna for mincing and making into balls is far too extravagant, but Albocore tuna is more sustainable and economical. It is usually sold cut into vertical slices.

Below is another photo of Albacore tuna,  a recipe for tuna studded with various flavours. I often use Mackerel or Hapuka for this recipe.

The photo below was taken by the photographer Graeme Gillies and styled by Fiona Rigg from my cookbook Sicilian Seafood Cooking.

I have often bought Albacore tuna in Adelaide filleted and cut into cutlets. Unfortunately I have never found these excellent cuts of Albacore tuna in Melbourne.

The following recipe is for 6 people

Fish balls in tomato salsa

INGREDIENTS

tuna, 600gr, all skin and sinews removed
breadcrumbs, made from fresh bread, 1 cup
milk, ¼ cup
eggs, 2 lightly beaten
currants, 2 tablespoons
pine nuts, 2 tablespoons
salt and freshly ground black pepper
flour or fine toasted breadcrumbs to coat the fish balls
extra virgin olive oil, 1¼ cup or more
tomatoes, 500g, peeled and chopped (or a can)
parsley, 2 tablespoons
rosemary, ½ teaspoon finely cut
basil, fresh, loose leaves
white wine, 1 cup
garlic cloves, 2
extra virgin olive oil, 1 cup

PROCESSES

Cut tuna into chunks and remove any dark bits of the flesh.
Mince the tuna – pass through meat grinder or use food processor.
Soak fresh breadcrumbs in milk and squeeze dry.

Make fishballs:

Combine, tuna, fresh breadcrumbs, eggs, parsley, seasoning and 1 tablespoon of each of the currants and pine nuts.

Form into fish balls and roll each one lightly in flour and shake off any excess.

Heat ¾ cup of extra virgin olive oil in a fry pan and using a slotted spoon, carefully lower the balls into the hot oil and cook until they are a light golden brown (about 2 minutes). Do not overcrowd them, it is better to cook them in batches and give them room to fry.

Remove with a slotted spoon and leave to drain on paper towels.

For the tomato salsa:

Heat, ¼ cup of extra virgin olive oil in a separate pan. It needs to be large enough to accommodate the polpette as well as the salsa.

Add the garlic and cook until it is lightly golden.

Place the tomatoes, rosemary, the rest of the currants and pine nuts and seasoning into the pan.

Include the polpette and braise for about 8 to 10 minutes.

Add the white wine and fresh basil leaves (if in season) and leave uncovered till the sauce is thick and the polpette are cooked.

Serve hot.

Fish balls in agro dolce

Instead of using pine nuts and currants in the mixture, you could select to add some grated lemon peel, a little cinnamon and some chopped spring onions or mint.

Fry the fish balls I some oil, drain the access oil and return the purpetti to the fry pan. Add  a couple of fresh bay leaves, two tablespoons of sugar, ½ cup of vinegar and ½ cup of white wine. Heat, allow the liquid to evaporate.  Add ½ cup of water, swirl around it in the pan to deglaze all of those good flavours and serve.

I have made many fishballs of various sized and many times using different types of fish.

FISH BALLS IN SALSA – POLPETTE DI PESCE (PURPETTI in Sicilian)

FISH BALLS with Sicilian flavours

FISH STUDDED WITH SICILIAN FLAVOURS

TONNO AL AGRO DOLCE; Sweet and sour tuna, Sicilian; ALBACORE TUNA

HAPUKA(fish)WITH SICILIAN FLAVOURS

TUNNU `A STIMPIRATA; TONNO ALLA STEMPERATA (Tuna with onions, vinegar, capers and green olives)

TONNO E PISELLI (Tuna and peas)

TONNO (Tuna, albacore)

 

TONNO AL AGRO DOLCE – Sweet and sour tuna, Sicilian – ALBACORE TUNA

In Australia we have different types of tuna: Albacore, Bigeye, Southern Bluefin and Yellowfin tunas. Bonito and mackerel as well as tuna are part of the same family (Scombridae).

Albacore tuna is sustainable, cheap in price and much under-rated in Australia. It is not sashimi grade so the Asian export market does not want it and I think that this is the reason why in Australia we tend to undervalue it. It is denser in texture but excellent for braising (lightly or cooked for longer).  Generally it is sold as a wheel but I have also been able to buy it as a fillet – perfect for  baking and braising  in one piece.

When I see Albacore tuna I grab it. It is caught in winter on the coast of Southern New South Wales but unfortunately not many fish vendors stock it.

Michael displays albacore right #1

This is Mike holding one of the Albacore tuna at his stall in the Queen Victoria Market. He looks very noble in this photo.

In this recipe the tuna is lightly braised and has slivers of garlic and mint studded throughout the pieces of fish. The rest of the ingredients and cooking style are Sicilian through and through.

I prefer to use a large round piece of Albacore tuna for this dish, which can be separated into 4 portions.

Tuna-fillets-studded-with-sage-garlic-in-pan-300x253

The following recipe is for 4 people

INGREDIENTS and PROCESS

fish, 4 pieces
onion, 1 chopped thinly
garlic, 2 cloves, cut into halves (or thinner)
fresh mint, 4+ leaves (or sage leaves in winter because mint is not doing well)
4 anchovies
green olives, 8 -10
extra virgin olive oil, ¼ cup
salt and chilli flakes to taste
red wine vinegar, 1 splash – about 1 tablespoon
sugar, ¾ tsp
orange, 4 slices , these are optional and a modern take on this recipe. If you are going to add them sauté them before you add the sugar and vinegar
 
Cut the 4 portions of tuna from the round piece. Discard the skin around the outside.
Use a thin, sharp knife with a long blade and make 2-3 deep, regularly spaced slits into each hunk of fish (I made 3-4 slits in the biggest pieces of fish).
Insert into each split half a clove of garlic and in another a mint leaf.
Heat the extra virgin olive oil in a pan large enough to accommodate the fish in one layer.
Sauté the fish, turn once (until it colours), remove and set aside.
Sauté the onion in the same pan until it becomes golden and soft.
Add the anchovies and stir them around over moderate heat – they will dissolve.
Add olives and the seasoning. Add the orange slices (optional). Add the sugar, watch it melt (still over medium heat) then add the vinegar and evaporate it.
Return the tuna to the pan it and cook gently until it is cooked to your liking – this will depend on the size of your fish and how you prefer to eat it. For my tastes I return the tuna to the sauce mainly to reheat it as I do enjoy my tuna fairly underdone (this is in comparison to how Italians generally eat tuna).

I have also cooked the slice of tuna whole.