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Tonnu a la Matalotta
This recipe is from the Favigiana area in Sicily, and is drawn from Pino Correnti's Il Libro d'Oro della Cucina e dei Vini di Sicilia. It should serve 6.

6 nice 3/4-inch thick slices of fresh tuna
1 pound (500 g) ripe tomatoes (if you cannot find food sun-ripened tomatoes use canned instead), blanched, peeled and seeded
1/2 cup (50 g) bread crumbs
1/4 cup (35 g) capers (if you can find them use salted rather than pickled, rinsing well to remove salt)
2 ounces (50 g) green olives
About a quarter cup (or to taste) minced fresh parsley and mint
Olive oil
Salt & Pepper

You'll need a broad oven-proof skillet; arrange the tuna slices evenly over the bottom of the skillet and sprinkle them with the tomatoes, shredded by hand, the capers, and the olives. Add just enough water to cover the fish and cook over a brisk flame until the liquid is almost entirely evaporated.

In the meantime preheat your oven to 360 F (180 C).

At this point sprinkle the breadcrumbs and minced herbs over the fish, dribble a little oil over it, and bake it for about ten minutes. Adjust seasoning, spoon the drippings over the fish, and serve it from the pan.
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