Tuna Cutlets Recipe (Cotolette di tonno)

Tuna cutlets are a savory and delightful dish that hails from the coastal regions of Italy. This traditional Tuna Cutlets Recipe captures the essence of Italian culinary traditions, blending the rich flavors of the sea with aromatic herbs and spices. Popular in regions like Marche, these cutlets have seen various adaptations over the years, with each region adding its unique twist. Whether served as an appetizer or a main dish, tuna cutlets are a testament to Italy’s timeless culinary heritage.

• Preparation Time: 20 minutes
• Cook Time: Not specified (but typically a few minutes until golden brown)
• Serving Size: 4 portions
• Total Time: 20 minutes

Ingredients

• 4 slices of tuna fillet, about 3.5 oz each
• 7 oz of bread crumbs (pancarrè)
• Zest of 1 lemon (about 0.35 oz)
• Zest of 1 orange (about 0.35 oz)
• 2 eggs
• Oil
• Salt

For the Olive Sauce:

• 3.5 oz black olives, pitted
• 1 oz extra virgin olive oil
• 1 oz tomatoes
• 0.1 oz white onion
• 0.1 oz salt

Preparation Instructions

1. Cut four slices from a top-quality tuna fillet, each weighing the specified amount.
2. Prepare the breadcrumbs by drying them in a warm oven at 212°F. Then blend them with the lemon and orange zest.
3. Beat the eggs, ensuring the whites and yolks are well combined. Season the tuna slices on both sides with salt, then dip them in the egg mixture, followed by the breadcrumbs. Repeat this process twice to achieve a crispy crust during cooking.
4. For the Black Olive Sauce: Blend the pitted black olives with olive oil, tomatoes, finely chopped onion, and salt.
5. In a pan, heat about 2 liters of oil to 356°F. Fry the cutlets one by one for a few minutes until the breadcrumbs turn golden brown. The high external temperature will gradually move towards the center, leaving the inside of the tuna raw with a maximum temperature of 104°F.
6. On individual plates, place curly lettuce and diced tomatoes seasoned with oil and lemon. Drizzle with the olive sauce and place the cubed cutlet on top. Serve immediately.

Frequently Asked Questions:

• Can I use another type of fish for this recipe? While tuna is the traditional choice for this dish, you can experiment with other firm-fleshed fish like swordfish or mahi-mahi.
• How can I ensure the tuna remains raw inside? It’s essential to fry the cutlets at a high temperature for a short duration. This ensures the outside gets crispy while the inside remains raw.
• What side dishes go well with tuna cutlets? Tuna cutlets pair well with light salads, roasted vegetables, or a simple pasta dish with olive oil and garlic.

Similar Italian recipes that you might enjoy:

• Swordfish Cutlets (Cotolette di Pesce Spada)

  A variation of the tuna cutlets, these are made using swordfish fillets. They are breaded and fried until golden, often served with a lemon wedge or a simple tomato sauce.

• Tuna Carpaccio

  Thinly sliced raw tuna served with olive oil, lemon juice, capers, and arugula. It’s a refreshing appetizer that showcases the delicate flavor of fresh tuna.

• Pesce all’Acqua Pazza (Fish in “Crazy Water”)

  A traditional Neapolitan dish where fish is poached in a flavorful broth made with tomatoes, garlic, chili, and white wine. It’s usually served with crusty bread to soak up the delicious broth.

• Baccalà alla Vicentina (Codfish Vicenza Style)

  A dish from the Veneto region, it features dried codfish (baccalà) that’s soaked to rehydrate, then slow-cooked in a rich sauce made with onions, anchovies, milk, and grated cheese.

• Involtini di Pesce (Fish Rolls)

  Thin slices of fish (like sole or plaice) are spread with a filling made of breadcrumbs, garlic, parsley, and grated cheese. The fish slices are then rolled up, secured with a toothpick, and cooked in a tomato sauce.

These recipes offer a delightful exploration of Italy’s rich seafood culinary traditions. Each one brings a unique flavor profile and cooking technique to the table. Enjoy experimenting with them!