Chef's recipes
Le Zagare restaurant: high-level, creative cuisine with an authentic regional flavour
Larded tuna medallions in Muscat sauce with red onion marmalade
Ingredients for four persons:
- tuna medallions 600 g
- sliced Colonnata lard 100 g
- Muscat wine 1 dl
- extra vergin olive oil
- salt and pepper
For the onion marmalade:
- Tropea red onions 1 kg
- butter 150 gr.
- sugar 150 gr.
- red wine 1 dl
- white wine vinegar 1 dl
For the decoration:
- thyme sprig 1
- mint sprig 1
- Pachino cherry tomatoes 2
Procedure:
To make the marmalade: cut the onions in thin slices and place in a casserole with butter, letting them stew very slowly for one hour. Add the sugar until the mixture caramelises, then the wine and vinegar and cook for another 15 minutes.
To make the medallions: Wrap the tuna medallions around the circumference with lard slices and sauté on both sides in a hot frying pan, leaving the interior pink. When almost done, add the Muscat to obtain a delicate sauce.
To give an attractive presentation to the dish, put the marmalade on the side, the medallions with the Muscat sauce in the middle, and decorate the plate with aromatic herbs and cherry tomatoes.