Grilled Red Tuna Rolls
This is a true specialty, ideal for those who can’t fully enjoy grilled tuna, as it tends to be dry.
Prepared this way, I assure you it’s mouth-watering.
Not only because the meat stays moist, but also because the taste and aroma of the filling will send you into ecstasy. Grilled Tuna Rolls can also be fried and then placed in a tomato sauce.
Thought for you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Grill, BBQ
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
for Grilled Red Tuna Rolls
- 14 oz tuna (very thin slices)
- 2 cups breadcrumbs
- 3.5 oz Scamorza (provola)
- to taste parsley (chopped)
- 1 clove garlic (chopped)
- to taste extra virgin olive oil
- to taste salt
- to taste water
- to taste pepper
- 1.75 oz Pecorino Romano
Grilled Red Tuna Rolls
Tools
- 1 Grill
- Skewers
Preparation for Grilled Red Tuna Rolls
Grilled Red Tuna Rolls
Spread the slices of tuna on a surface and place a small square of provola on each slice.
Prepare the seasoned breadcrumbs with: finely chopped garlic and parsley, grated Pecorino Romano, salt, and pepper.
Add about 4 tablespoons of extra virgin olive oil and 4 tablespoons of water.
Knead, and, if necessary, add more water. It should have the consistency of a meatball.
Once the filling is ready, place a small mound on each slice, and press it well.
Now make the rolls: take the two edges of the slice with your fingers, fold them inward, roll it up, and once fully rolled, hold them in your fist, and with a fingertip press at both opposite ends to seal.
Thread all the rolls onto a skewer, and continue until all the slices are used.
Once you’ve finished making all the rolls, heat a cast iron grill very well. Brush the rolls with oil on both sides, and grill them for 3 minutes on each side
Serve them hot, with a side of vegetables of your choice, a drizzle of extra virgin olive oil, and if you like, a squeeze of lemon.
Here are your Grilled Red Tuna Rolls ready
procedure
Grilled Red Tuna Rolls.
Spread the slices of tuna on a surface and place a small square of provola.
Prepare the seasoned breadcrumbs with: finely chopped garlic and parsley, grated Pecorino Romano, salt, and pepper.
Add about 4 tablespoons of extra virgin olive oil and 4 tablespoons of water. Knead, and, if necessary, add more water.
Once the filling is ready, place a small mound on each slice, and press it well.
Now make the rolls: take the two edges of the slice with your fingers, fold them inward, roll it up, and once fully rolled, hold them in your fist, and with a fingertip press at both opposite ends to seal.
Thread all the rolls onto a skewer, and continue until all the slices are used.
Once you’ve finished making all the rolls, heat a cast iron grill very well. Brush the rolls with oil on both sides, and grill them for 3 minutes on each side
Serve them hot, with a side of vegetables of your choice, a drizzle of extra virgin olive oil, and if you like, a squeeze of lemon.
Here are your Grilled Tuna Rolls ready
Questions
Grilled Red Tuna Rolls
Can I use other fish?
Yes, swordfish, Atlantic horse mackerel, dolphinfish, and any fish you can debone
Grilled Red Tuna Rolls
