Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Tonno a Sfincione: A Sicilian Tuna Bake Bursting with Irresistible Flavours
Discover how to make Tonno a Sfincione, a beloved Palermo speciality that marries the bold taste of tuna with the classic toppings of Sicilian sfincione.
📖 What is it
Discover how to make Tonno a Sfincione, a beloved Palermo speciality that marries the bold taste of tuna with the classic toppings of Sicilian sfincione.
🛒 Ingredients
- ✓ 1 kg fresh tuna, sliced
- ✓ 700 g chopped tomatoes
- ✓ 3 large onions
- ✓ 250 g semi-aged caciocavallo cheese, grated
- ✓ breadcrumbs, as needed
- ✓ extra virgin olive oil, as needed
- ✓ oregano, to taste
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Let yourself be swept away by the scents of the sea and tradition with Tonno a Sfincione, a dish that combines the richness of fresh tuna with the distinctive aromas of Palermo’s kitchen. Sweet onions, juicy tomatoes, crunchy breadcrumbs and melting cheese come together in a flavourful embrace that tells the story of Sicily’s most authentic soul.
👨🍳 Preparation
- 1
Thinly slice the onions and gently soften them in a pan with plenty of extra virgin olive oil, taking care not to let them burn.
- 2
In a bowl, mix the chopped tomatoes with salt, pepper, oregano and the softened onions, adding a drizzle of olive oil to bring everything together.
- 3
Grease a baking dish with extra virgin olive oil and sprinkle it evenly with breadcrumbs.
- 4
Arrange the tuna slices in the dish, spoon over the tomato and onion sauce, spreading it out evenly.
- 5
Top with a generous layer of grated caciocavallo and a sprinkle of breadcrumbs to create a lovely golden crust.
- 6
Drizzle with a little more olive oil and bake in a preheated fan oven at 180°C for about 20 minutes, until the tuna is cooked through and the surface is beautifully browned.
- 7
Serve the Tonno a Sfincione warm or slightly cooled, finishing with a drizzle of raw olive oil and a light dusting of oregano.
💡 Tips and Variations
- •
For a deeper flavour, try adding a few well-rinsed anchovy fillets or a teaspoon of tomato purée to the sauce.
- •
Swap the caciocavallo for aged pecorino or salted ricotta for a stronger, more pronounced taste.
- •
Use homemade breadcrumbs, lightly toasted in a pan, for an extra crisp topping.
- •
For a vegetarian twist, replace the tuna with grilled aubergines, keeping the rest of the ingredients unchanged.
- •
The secret to this dish lies in the slow oven cooking, which allows the flavours to meld beautifully.
📦 Storage
- • Store Tonno a Sfincione in an airtight container in the fridge, where it will keep fresh for up to two days.
- • To enjoy it at its best, gently reheat in the oven to restore the crisp topping, or serve at room temperature to fully appreciate the aromas.
- • Avoid keeping it for too long to preserve the freshness of the fish and the texture of the ingredients.
🍷 Pairing
Pair Tonno a Sfincione with a Sicilian white wine such as Grillo from the Contea di Sclafani, whose fresh, floral notes beautifully complement the dish’s savoury depth. Alternatively, a light Catarratto or a Ligurian Vermentino offer a pleasant contrast. If you prefer red, opt for a young, low-tannin Nero d’Avola, perfect for balancing the richness of the cheese and tuna.
Making Tonno a Sfincione is like taking a delicious journey through Sicily’s authentic flavours, blending sea and land in a comforting, hearty dish. I warmly encourage you to give this recipe a go at home — it’s perfect for sharing with family and friends, bringing a little taste of Palermo’s tradition to your table with every mouthful.
Rate this recipe
Click or tap the stars to rate