The stuffed cuttlefish with tuna, sun-dried tomatoes and olives are a hearty skillet-cooked main course. I filled the cuttlefish with a mixture of tuna, sun-dried tomatoes, olives and breadcrumbs; then I cooked them in a pan with tomato purée. Tasty and flavorful — mopping up the sauce with bread is a must!
- Difficulty: Easy
- Cost: Budget-friendly
- Cooking time: 30 Minutes
- Portions: 2Servings
- Cooking methods: Low heat, Stovetop
Ingredients
- 10 cuttlefish
- 2 oz tuna
- 1 tbsp black olives
- 10 sun-dried tomatoes
- 1 tbsp breadcrumbs
- 1 small bunch parsley
- Half glass white wine
- 1/2 cup tomato purée (passata)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparazione
To make the stuffed cuttlefish, wash and clean the cuttlefish under running water. Open the cuttlefish mantles like a book.
Chop the sun-dried tomatoes with the olives and parsley. Then add the tuna and breadcrumbs. Mix to obtain a homogeneous mixture.
Stuff the cuttlefish with a tablespoon of the mixture, then bring the edges together and seal the mantle with toothpicks to prevent the filling from spilling out during cooking.
In a pan pour a drizzle of extra virgin olive oil and the clove of garlic. Put on the heat over low flame and lightly brown the garlic.
Add the cuttlefish and deglaze with the white wine. Then add the tomato purée, a glass of hot water and cook over low heat with the lid on.
To check tenderness, pierce the mantle of the cuttlefish with the tines of a fork.
Once ready, serve and enjoy!
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