15th Century Dalmatian Braised Tuna (Pasticada Od Tune)

⏱ 50 mins 🍽 4 portions, 4 serving(s) 🌶 indian 🏷 Stew

This historic Dalmatian stew, first recorded in Split around 1480, uses tuna for its robust texture. The fish is braised in a rich sauce of onions, red wine, and fish stock, infused with cloves and nutmeg, then finished with prunes and grapes. It is a traditional preparation that highlights local ingredients from the region. The dish is served with homemade pasta for a complete meal.

15th Century Dalmatian Braised Tuna (Pasticada Od Tune)

Ingredients

  • 1/2 cup olive oil
  • 300 g onions (4 onions)
  • 7 g cloves
  • 3 garlic cloves
  • 1 cup red wine
  • 1 tablespoon vinegar
  • 1000 g tuna fillets
  • 1 teaspoon nutmeg (grounded)
  • 2 cups fish stock
  • 10 g prunes (10 pieces)
  • 15 g grapes (red, 10 pieces)

Method

  1. Stud an onion with cloves and fry it in olive oil with three garlic cloves until golden. Add red wine and vinegar to the pan.
  2. Once the onion has softened, use a fork or masher to crush it into a pulp.
  3. Lay the tuna fillets over the mashed onion. Add three more cloves and the ground nutmeg. Continue braising, turning the tuna frequently and moistening it with additional wine and fish stock.
  4. Once the fillets are dark on both sides and match the colour of the sauce, remove the tuna. Slice the meat. Strain the sauce, then add 10 pitted prunes and 10 red grapes. Cook everything together for a few minutes.
  5. Serve the braised tuna and sauce with homemade pasta.

Nutrition (per serving)

Sodium284400 mg

Recipe details

CategoryStew
Cuisineindian
Authornitko