Tuna rolls Sicilian style

    Posted by pierluca minniti on

    Lay the slices of tuna on a plate, and pour over them a little soft-boiled egg, a tablespoonful of butter, a few chopped capers, a little grated Sicilian pecorino cheese, salt, pepper, a few chopped sage and rosemary leaves, and season with nutmeg and cinnamon, then roll them up and tie them with a string. Fry them in oil and butter mixture, and then add the tomato sauce, black olives and green olives, in equal parts and chopped, salted capers, and cook for about a quarter of an hour over low heat and with covered casserole. Stir often so that the rolls do not stick and serve hot.


    1 egg

    4 slices of fresh tuna

    50 grams of pickled capers

    100 grams of Sicilian pecorino cheese

    butter, oil, salt, pepper, sage, rosemary, nutmeg and cinnamon

    100 grams of tomatosauce

    200 grams of black oli ves and green olives

    25 grams of salted capers

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