The Casa e Putia restaurant in Messina offers this recipe made with little tunny, a chunky cacciatore sauce and a tuna sauce with candied Salina capers. We pair this with a Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti.
Ingredients:
500 g fillets of yellowfin tuna (a skipjack tuna found in the Mediterranean Sea)
For the cacciatora sauce:
2 celery ribs, 3 carrots, 1 red onion, 10 pickled Minuta olives, a handful of Salina capers, 250 ml buttigglieddru tomato puree from Licata, fresh sage, Trapani sea salt, Minuta EVO oil
For the tuna sauce:
2 organic eggs, 200 g tuna in oil, 10 candied Salina capers, parsley, Grillo vinegar, Trapani lemon sea salt
Procedure:
Clean, fillet, and wash the fish. Dry it and set it aside ready for roasting.
To prepare the cacciatora sauce:
- Wash, clean and finely chop vegetables all the same size.
- Wash the olives whole, crush them and remove the stones. Coarsely chop them and combine them with the already chopped vegetables.
- Separately, wash the salted capers under running water with the help of a colander and add them to the mixture.
- In pot brown the mixture with cold oil and salt. Drizzle with white wine, sage and tomato sauce. Lower the flame and cook slowly until the desired consistency is reached.
To prepare the tonnata sauce:
- In a small saucepan bring salted water to a boil, lower the heat and carefully dip the eggs in. After 10 minutes, take the eggs out and plunge them into cold water and ice to stop them from cooking.
- Clean the eggs from the outer shell and wash them under running water to remove any residue.
- Drain the tuna from the oil with the help of a colander and a spoon.
- In a blender, add all ingredients and blend until the desired consistency is reached.
When all preparations are finished, roast the fish leaving the heart of each fillet raw.
Plate by arranging 3 fillets in a radial pattern on each plate. Between each place a quenelle of crispy cacciatora sauce and curls of tuna sauce with candied capers. Season with lemon Trapani sea salt and oil with Minuta’s EVO oil.
Wine pairing:
(Edited by Stefania Vinciguerra)
Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti.
Golden strawberry. Intense and persistent on the nose, it alternates scents of gooseberry and medlar, tropical fruit and citrus hints, with floral notes of broom and menthol puffs.
In the mouth has nice acidity, full and juicy sip, with apple flavors, persistent and elegant finish.
TECHNICAL DATA SHEET.
Production area:
Maso Palt, a hamlet located in the municipality of Mori, on the left side of Besagno, at the same altitude of 330 meters, defended from wind and cold by Mount Baldo. The area overlooks Mori and Vallagarina and enjoys the light and warmth of the sun from sunrise to sunset. The terrain consists of basaltic rocks, volcanites, and other infinite mineral deposits dating back to the time of volcanic activity on Mount Baldo.
Grape varieties: Chardonnay, Manzoni white, Sauvignon. Guyot and Trentino pergola training system, production per hectare 90 quintals.
Harvest:
Manual carried out in September, depending on variety.
Vinification:
Chardonnay matures in barrique for 13 months; Manzoni white and Sauvignon ferment and age in steel.
Alcohol content:
13.90% vol.
Serving temperature:
10°C.
Recommended pairings:
Light appetizers; vegetable and asparagus-based first courses, soups and barley soups; vegetable and fish-based main courses, both boiled and grilled; dry and soft cheeses, including medium-aged.
