Crispy filo pastry
Crispy filo pastry, creamy ricotta, and melted mozzarella — finished with a hint of lemon, honey,...
Tonno Rosso Sandwich
True to the word "Rosso", red tuna, red onion and red radicchio are prepared into a Sicilian aperitivo.
Tuna is a traditional item on Sicily's menu but to ensure that it also turns out well in your own kitchen, it should only kiss the red-hot pan for a very short time. It only tastes really good when it is basically still raw and with a hint of a sear.
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | red onions |
| 300 | g | fresh fillet of tuna |
| 500 | ml | white wine vinegar |
| 500 | g | radicchio |
| 1 | splash(es) | balsamic vinegar |
| 1 | focaccia or any good white bread | |
| 50 | g | caciocavallo cheese, coarsely grated (you can substitute Parmesan cheese if you can't find caciocavallo) |
| 10 | green salad leaves | |
| some | salt, olive oil | |
| 1 | handful | garlic |
| some | fresh thyme | |
- Slice the onions and soak them in the white wine vinegar for 24 hours. Wash the radicchio well, cut it in half and roast it in a grill pan without oil. Then cut into slices and season with oil, salt, chopped garlic, thyme leaves, stripped from their stalks, and a splash of balsamic vinegar.
- Season the tuna with oil and a little salt and grill in a very hot grill pan for just under 1 minute on each side. Make sure that the tuna is nicely roasted on the outside and still raw on the inside. Set aside to cool and slice very thinly.
- Cut the focaccia lengthwise or cut nice slices from the white bread.
- Season the bread with salt and olive oil.
- When assembling the sandwich, put the radicchio in first as a base before adding the cheese. Melt it briefly in the hot oven, then pile on the thinly sliced tuna along with the onions (removed from the vinegar and drained) and lettuce. Put the other half of the bread on top and cut into small sandwiches.
