Tonno Ammuttunato
Tuna studded with garlic, mint and caciocavallo
A Sicilian tuna joint studded with garlic, fresh mint and caciocavallo, then browned and gently simmered in tomato sauce.
Plus 5 min for resting before slicing; included in the total time below.
Palermo, Sicily
The regional version.
The Palermitan garlic, mint and caciocavallo-studded tuna version, rather than a plain grilled tuna steak.
- Ammuttunato refers to pushing the stuffing into slits in the tuna.
- Garlic, mint and caciocavallo season the interior.
- The thick tuna piece is browned and then cooked in tomato sauce.
Technique: tuna studded with garlic, mint and caciocavallo
Use a thick piece rather than thin steaks and make slits with space between them. The cheese should sit inside the flesh, not melt out across the pan.
The recipe
Tonno Ammuttunato
Includes 5 min for resting before slicing.
Ingredients
Main
Method
- 1
Dry the tuna thoroughly. Cut four garlic cloves into slender pieces and reserve two for the sauce.
- 2
Use a narrow knife to make deep small slits in the tuna; push garlic, mint and cheese into each slit.
- 3
Season the outside lightly and brown the stuffed tuna on all sides in half the oil, turning gently.
- 4
Warm remaining garlic and oil in a snug lidded pot. Add passata and water and simmer for 10 minutes.
- 5
Add tuna, cover and simmer gently for about 25–35 minutes, turning once; check the centre is cooked through.
- 6
Lift out, rest for 5 minutes and slice carefully across the stuffing. Serve with the reduced tomato sauce.
The version on this page
The Palermitan garlic, mint and caciocavallo-studded tuna version, rather than a plain grilled tuna steak.
- Ammuttunato refers to pushing the stuffing into slits in the tuna.
- Garlic, mint and caciocavallo season the interior.
- The thick tuna piece is browned and then cooked in tomato sauce.
Cooking it well
Use a thick piece rather than thin steaks and make slits with space between them. The cheese should sit inside the flesh, not melt out across the pan.
Serving and planning
Serve sliced with bread. The tomato cooking sauce can also accompany a separate pasta course.
Allow 5 additional minutes for resting before slicing. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked fish promptly in a covered container and use within 2 days.
Freezing
For best texture, prepare the fish freshly. Freeze any cooked sauce separately for up to 2 months and thaw in the refrigerator.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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