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Breaded tuna "Spissu"

For 4 persons:

- 4 slices of fresh tuna
- white wine
- oregano
- breadcrumbs
- olive oil
- fresh mint
- tomatoes
- garlic and basil
- salt and black pepper

Let the tuna slices marinate in the wine and oregano, dry them, oil and bread them. Grill them on the barbecue and sprinkle them with a ground mixture made of tomato fillets, mint leaves and other aromas.


Arabian tuna

For 4 persons:

- 4 slices of fresh tuna
- olive oil
- white wine
- salt and pepper
- an homemade loaf of bread
- 20 gr. of peeled almonds and pistachio
- chilli
- 1 spoon of capers
- parsley
- 2 eggs
- 1 lemon

Cube the tuna, stir-fry it with oil and after cook it in the wine for ½ h. Take the soft part out of the loaf and mix it with the tuna. Sift the mixture, add the pistachio and the almonds, after having toasted them, the chilli, the capers and the parsley. Mix all with two beated eggs and lemon juice.
Fill the loaf and bake it for a while.


Tuna "ammuttunato"

For 4 persons:

- 800gr of fresh tuna
- 100gr of fresh cubed "caciocavallo" (strong cheese from southern Italy)
- 5 cloves of garlic
- 250gr of tomato sauce
- pepper in grains
- white wine
- fresh mint
- salt
- floor

Put in the tuna pulp the cubed caciocavallo, 3 cloves of garlic, mint and pepper. Floor the fish and fry it in a pan. Filter the oil and put in it the remaining garlic. Add the tuna and the white wine. After some minutes add the tomatoes and let all cook for 20 minutes. Add hot water and go on cooking for about 20 minutes more.with the sauce you can season the spaghetti.


Bucatini with "tarantello" (large hollow spaghetti)

For 4 persons:

- Olive oil
- 400gr of tarantello of red tuna
- 5 cloves of garlic
- 500gr of peeled tomatoes
- pepper in grains
- white wine
- salt
- parsley

Brown the onion in olive oil with garlic. Add 400gr. of tarantello already chopped and about 400gr of chopped and peeled tomatoes. Cook all on a low flame for about 10 minutes, then pour the spaghetti and sprinkle them with snipped parsley and black pepper.

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