Tuna with Cipollata Light Version.
This dish is well-known to everyone.
However, many know that, unfortunately, the abundance of oil makes the calories soar.
Today I propose the lighter version.
This does not mean it is less tasty than the first, but on the contrary, you can eat more of it because it has very little fat.
Moreover, this fish is considered lean; actually, the only fatty portion is the belly, while the back and tail are much leaner.
In this recipe, you can cook the tuna in two different ways, either by boiling or grilling it.

thought for you

Difficulty: Very Easy
Cost: Medium
Rest time: 15 Minutes
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Grill, Stove
Cuisine: Regional Italian
Region: Sicily
Seasonality: All Seasons

402.71 Kcal

calories per serving

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Energy 402.71 (Kcal)
Carbohydrates 10.44 (g) of which sugars 7.26 (g)
Proteins 41.27 (g)
Fat 22.29 (g) of which saturated 7.29 (g)of which unsaturated 8.84 (g)
Fibers 1.07 (g)
Sodium 164.07 (mg)

Indicative values for a portion of 225 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

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2.2 lbs tuna
21 oz Tropea red onion
4 tbsp balsamic vinegar
salt
3 tbsp extra virgin olive oil
Half lemon
2 leaves bay leaf
sweetener (Or sugar)

Tuna with Cipollata Light Version

Tools

Pot
Pan
Cutting Board
Electric Knife
Wooden Spoon

Preparation of Tuna with Cipollata Light Version

Boil the tuna in plenty of salted water, add bay leaf and lemon. Boil for 5 minutes.
Then drain and let cool.
Alternatively, you can grill it on a hot grill for 2 minutes per side
Once it has cooled, remove skin and any bones.
Next, slice the onion and put it in a non-stick pan with a drizzle of extra virgin olive oil, sugar or sweetener, vinegar, season with salt and add half a glass of water.
Cover and cook for 5 minutes.
After this time, add the tuna
Stir and turn off the heat.
Season with pepper, and let cool until it reaches room temperature.
Serve cold, but not from the refrigerator. Here is the Tuna with Cipollata Light Version ready