- 600 g fresh tuna washed properly and sliced per portion
- 3 sardine fillets
- 1 glass dry white wine
- 1 lemon juice and zest
- 1 sprig rosemary
- 1 garlic clove crushed
- Extra virgin olive oil to taste
- Sicilian sea salt and freshly ground pepper
Combine the wine, lemon juice, garlic, rosemary, salt and pepper to make a marinade.
Place the tuna in the marinade for at least three hours - preferably longer.
Remove the fish from the marinade, drain off the excess liquid and fry quickly on both sides over a high heat - do not cook through, there is no need for it - all you need to do is to brown both sides quickly.
Mash the sardines into a paste, spread over the tuna and serve with plenty of lemon and good, crusty bread.
Calories: 446kcal | Carbohydrates: 8g | Protein: 43g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 69mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3338IU | Vitamin C: 15mg | Calcium: 153mg | Iron: 2mg