Fresh Tuna Risotto

History & Background

A dish of western Sicilian coasts, particularly Trapani and Favignana, where red tuna 'mattanza' is a millennial tradition. The modern version transfers the classic tuna-tomato-caper to the northern rice world.

Ingredients for 4

• 300g fresh red tuna
• 320g Carnaroli rice
• 200g cherry tomatoes
• 30g salted capers
• 1 shallot
• 1 garlic clove
• ½ glass white wine
• 1L fish stock
• Fresh basil
• 50g cold butter
• Extra virgin olive oil
• Salt, pepper

Method

1. Cube the tuna; salt lightly.
2. Sauté 2/3 in a pan with oil for 30 sec; reserve.
3. De-salt and chop the capers.
4. Sweat shallot and garlic.
5. Toast rice and deglaze with wine.
6. Add stock; halfway through fold in crushed tomatoes and capers.
7. 2 min from end, fold in cooked tuna.
8. Manteca off heat with cold butter and basil; garnish with raw tuna flakes.

Wine pairing

Etna Bianco DOC or Grillo: saline, mineral Sicilian whites.

Common mistakes

• Overcooking tuna (dries, turns stringy).
• Not de-salting capers (too salty).
• Overdoing tomato (covers tuna flavour).