Carloforte’s cuisine is a cuisine influenced by different food and wine traditions that have intertwined over time and have been preserved by the Tabarkini refugees adapting them to the new food resources they found on the island.
But the real protagonist of this splendid seaside resort is tuna, which is caught in the local tuna traps and consumed in all possible variations with taste and simplicity.
Let’s see a way to prepare it.
Ingredients
For 6 people
1.5 kg of codella tuna
4 cloves of garlic
2 spoons of tomato sauce
1 glass of white wine
extra virgin olive oil
fry oil
White vinegar
dry bay leaves
salt
Process
First we wash the tuna and cut it into slices of about 1 cm, so that cooking is fast and uniform. In a pan, boil the oil and then proceed with frying. In a separate pan, brown the previously peeled garlic cloves and the bay leaf. Add the tuna and add it to the white wine. Add salt to taste and add the tomato sauce. Add the bay leaf and garlic and blend again with the white vinegar. Let the sauce thicken and let the tuna cook until it is not perfectly tender.
Enjoy your meal!
Photo by Gambero Rosso
