In terms of seafood, the isle of Sicily sits at a highly advantageous part of the Mediterranean as it watches over a lush, blue strait with the mainland of Italy. This strait acts as a bottleneck for various prized seafood including tuna and swordfish, both of which feature prominently in Sicilian cuisine. The name ‘ammuttunato’ essentially means ‘stuffed’, as the piece of fish - tuna or swordfish - is pricked with a knife and stuffed with fresh mint and garlic before cooking. Having a rich history of sugar production, Sicilian cuisine - particularly its sauces - is punctuated with the magic of the ‘agrodolce’, a sweet-sour combination of sugar and wine vinegar which cooks out to a powerfully delicious edge. We will enhance this with one of Sicily’s exports: marsala wine. This fortified wine adds a sweet, bronzed depth to the sauce, though feel free to replace it with dry sherry or white wine or nothing if you prefer. This dish makes the most of tuna steak, though you can adapt it to any other meaty fish for a thunder-crack quick dinner. Let’s go!
