![]() ![]() I did this a tad bit different, I eliminated the raisins because I don't like sweet stuff in my savory foods. I can't wait to try it with capers and fresh tuna. I used a yellow heirloom tomato and some red grape tomatoes. This was fantastic, even though I didn't have capers or pine nuts or the fresh herbs-and my tuna was a few days old! Loved how fast it was. I served it with rappini - any bitter green complements the slightly sweet tomato sauce. I'm sure the olives would be great too so I definitely plan to make it again. I used what I had on hand so substituted shallot for onion, canned diced tomato, just a sprinkle of currants instead of 1/4 cup of raisins, and no olives. Loved it! The capers, pine nuts and fresh herbs added wonderful little notes to every bite. I enjoyed the sweet and salty together, great combination of flavors!Ībsolutely one of the best tuna recipes I ever made. This was quick and easy and all the ingredients were in my pantry. I made this as written and my husband and I gobbled it up! It took me some time to prepare/chop everything, but cooking it was quick and easy. When I don't have fish stock, I am replacing it with white wine. i didn't have fish stock but successfully used chicken stock. This is one of the best tuna recipes I've ever made. I know I'd love this with halibut or other fish that's less chewy. Next time I'll get a nicer piece of fish (I used Whole Foods frozen yellowfin steaks) and cook a little less. I cooked as instructed and am not a huge fan of tuna cooked through. I admit that I am stretching my fork rating a bit. One minor change was I added a single anchovy to the vegetables just before adding about 1/2 cup of water to finish the sauce. And since it was Cinco de Mayo, I added some dried crushed arbol chili peppers. I also added a pound of fresh chopped sea clams to the pan at the very end of the cooking process, and served the sauce over linguini fini, tuna on the side in the same plate. Rather than add all the ingredients in step 2 at the same time, I held back a couple minutes before adding the tomatoes, waiting until the garlic, capers, olives, and raisins were heated through first, so as not to overcook the tomatoes. As for olives, I used both green and kalamata, for both flavor and aesthetics. I also used both golden raisins and black raisins, mainly for aesthetics. In addition to vine tomatoes, I incorporated some grape tomatoes as well, sliced in half lengthwise. The fish stock I used was made from whiting heads (we keep pints of it in the freezer). We've traveled all throughout Sicily, and this recipe captures the flavors of the region beautifully. To the reviewer that doesn't like to mix sweet and savory, give this recipe a try with the raisins and then see what you think. We decided that you could skip the tuna! The raisins absolutely make the dish. The sauce was equally good on the noodles. OMG! This is delicious! I made it as written (skipped peeling the tomatoes-no problem) and we all raved about it. ![]()
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