Split-style tuna

Split-style tuna

Tunjevina na splitski

By
From
Dalmatia
Serves
4

This is my modern variation of a very old dish. The original recipe calls to cook the tuna in red wine for 45 minutes. I really love my tuna cooked rare, so I prepare the sauce separately and serve it with rare tuna and potato salad. Tuna is such a good match with red wine and onions, and that’s what makes this dish so delicious.

Ingredients

Quantity Ingredient
1kg tuna steaks
olive oil, for drizzling
sea salt
freshly ground black pepper

Red wine and onion sauce

Quantity Ingredient
2 brown onions, thinly sliced
100ml extra virgin olive oil
4 garlic cloves, crushed
500ml good red wine
50ml see method for ingredients
or vincotto
50 grams sultanas

Potato salad

Quantity Ingredient
3 whole waxy potatoes, such as desiree, sebago or nicola
1/2 onion, very thinly sliced
100ml extra virgin olive oil
30ml white wine vinegar

Method

  1. Cut the tuna into 2–3 cm thick slices – you should get five to six slices.
  2. For the sauce, sauté the onion in the olive oil for 10–15 minutes on low heat until soft and translucent. Add the garlic and sauté for 5 seconds, then add the wine, varenik and sultanas and boil rapidly until the sauce thickens and has reduced by two-thirds.
  3. For the potato salad, cook the potatoes in their skins in boiling salted water until soft. Leave them to cool for approximately 10 minutes. While still warm, peel the skins off and cut them into 1 cm thick slices. Add the spring onion, olive oil, white wine vinegar and season well.
  4. Preheat a barbecue grill plate or chargrill pan to high.
  5. Grill the tuna quickly on the barbecue, for 2 minutes on each side, just to get nice char marks on the outside of the fish, leaving it raw in the middle.
  6. Serve the tuna on the potato salad and garnish with the red wine and onion sauce. Drizzle with olive oil and serve.
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