Albacore Tuna Fillet Pizzaiola Style.
This dish originates from a meat recipe, veal scallopini pizzaiola. The recipe is pretty much the same, but I used an albacore tuna fillet. You can use any other medium-sized blue fish.
Fresh tuna is considered by most to be a lean fish; actually, the only fatty portion is the belly, while the back and tail are much leaner. When buying super fresh tuna, its color should be between a bright red and a slightly burgundy red. Usually, tuna is displayed without the innards, but if you find them, it’s much better, it’s a sign of freshness. Also, the blood around the fishmonger’s counter should be quite fluid and not coagulated.

Thought for you:

Difficulty: Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

415.07 Kcal

calories per serving

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Energy 415.07 (Kcal)
Carbohydrates 5.81 (g) of which sugars 3.40 (g)
Proteins 50.76 (g)
Fat 21.60 (g) of which saturated 8.51 (g)of which unsaturated 12.74 (g)
Fibers 2.37 (g)
Sodium 349.89 (mg)

Indicative values for a portion of 330 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

1 tuna (approximately 2 lbs whole)
1 onion
300 g canned peeled tomatoes (chopped)
150 g water (from the canned tomatoes)
to taste dried oregano
to taste salt
1 leaf bay leaf
1/2 broth cube (vegetable)
to taste pepper

Albacore Tuna Fillet Pizzaiola Style

Tools

Cutting Board
Knife for filleting fish
Frying Pan
Wooden Spoon

Preparation of the Albacore Tuna Fillet Pizzaiola Style

Let’s start by buying a nice fresh albacore tuna.
Remove the head and innards, and fillet it. Set aside the smaller pieces and scraps; cut the larger parts, or fillets, into three pieces each.
Slice an onion and place it in a rather large non-stick pan. Add a drizzle of extra virgin olive oil and sauté for 2/3 minutes until it is slightly softened.
As soon as it has softened, add 1 bay leaf and all the small pieces from the fish scraps. Stir until the fish mince has whitened.
Then add the chopped canned peeled tomatoes.
And subsequently their water, which you get by rinsing the can itself that contained them. Stir and cook for 4 minutes on low heat.
After the 4 minutes, add the larger chunks of fish, and oregano according to your taste
Pepper if you like.
and, finally, a teaspoon of homemade or bought vegetable broth cube. Let it cook for another 3/4 minutes and then serve hot.
I make the vegetable broth cube at home, click here to see
Here is the Albacore Tuna Fillet Pizzaiola Style ready