The Fisherman’s Red Tuna Salad.
Today I propose a humble dish from the Sicilian tradition. In the past, fishermen were given the scraps of tuna after it was sold at the market or to canning industries. Then housewives would simply boil the bones, extract the remaining meat, and prepare this salad, which was consumed cold.
Today, we will prepare it not with scraps, but with ventresca, the belly part of the tuna, which is more flavorful and tender.
You will find both the traditional recipe and the one with the Thermomix.
In the video I will show you the original recipe.

These recipes are for you:

Cost: Very economical
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling, Cooking with kitchen robot
Cuisine: Italian Regional
Seasonality: All seasons

570.87 Kcal

calories per serving

Info Close

Energy 570.87 (Kcal)
Carbohydrates 6.56 (g) of which sugars 4.65 (g)
Proteins 47.95 (g)
Fat 39.45 (g) of which saturated 1.36 (g)of which unsaturated 0.06 (g)
Fibers 1.50 (g)
Sodium 39.82 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.76 lbs tuna ventresca
3.53 oz red Tropea onion
3 stalks celery
to taste basil
to taste mint
to taste oregano
3 tbsps balsamic vinegar
3 tbsps extra virgin olive oil
2 leaves bay leaf
1 lemon
to taste wild fennel

Tools

what we need to prepare

Pot Thermomix TM6
Colander
Bowl
Cutting board
Knife

Preparation: The Fisherman’s Red Tuna Salad

Traditional Preparation.

Choose fresh tuna.
Get the ventresca, slices taken from the belly, ideal for this recipe.
In a pot, put water with salt and…
the bay leaves and the lemon cut in half.
Bring to a boil,
then add the tuna.
Cook for 10 minutes.
Drain it and let it cool.
Break the slices with your hands and place them in a salad bowl.
add the celery slices,
sliced red Tropea onion,
The grated zest of 1 organic lemon.
a bit of oregano or lemon thyme
wild fennel
basil and mint.
season with EVO oil and balsamic vinegar. Mix and place in the fridge for at least 1 hour.
Serve cold, here’s The Fisherman’s Red Tuna Salad.
Place 600 ml of water in the bowl, position the Varoma container and place part of the tuna inside, insert the tray and lay the remaining tuna on top.
Close the Varoma with the lid and cook: 10 min./Varoma/speed 1. Carefully remove the Varoma and transfer the tuna to the bowl.
add the celery slices,
sliced red Tropea onion,
The grated zest of 1 organic lemon.
a little bit of oregano or lemon thyme, wild fennel,
basil and mint. season with EVO oil and balsamic vinegar. Mix and place in the fridge for at least 1 hour.
Serve cold, here’s The Fisherman’s Red Tuna Salad.