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Tuna belly recipe with onion and prunes

Tuna belly with onion and prunes

Tuna belly with onion and prunesIngredients for four people:

  • Two belly pretty
  • Four onions medium
  • A dozen of plums raisins
  • A tablespoon of sugar
  • The juice of a lemon
  • 1/2 glass of sweet wine

Tuna belly recipe with onion and prunes:

Cut the julienned onion (longitudinal strips), and put it to poach in a saucepan covered over low heat with oil and a pinch of salt. Enter the plums in a bowl to rehydrate them with water and sweet wine. Once the onion is soft and poached, add the chopped and drained plums, the lemon juice and the sugar. Then we raise the heat and stir with a wooden spoon until it acquires the consistency of a jam.

Introduce the belly in the oven with a little oil and salt, put the skin side down and leave them for 10 minutes at 180 degrees. Once the ventrescas are roasted, add salt (if it is with a Maldon type flake salt better), and serve them accompanied by onion and plum jam.

Normally you have to ask the fishmonger to keep the belly for us because they don’t usually have them on the counters. In this case there is no problem to get them. If you want to see more recipes of tuna belly like that of tuna with roasted potatoes and peppers, we recommend you visit this section.

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