
Cooking Foods Italian Recipes- Roasted Small Tuna
More details in my books published in Amazon.com
The fresh small tuna weigh 4 pounds each, I will cut head and tie to fit ttem inside the oven pan.
Using the sharp saw of a small knife I start to cut following the gill.
I go straight to the top of the head.
I do the same on the other side.
I find the backbone: from this position is easy to cut it.
I cut the lower part of the gill to detach the head.
Also I could use a scissor to do this operation.
I have already cleaned the inside of the fish just before.
As I incided all the head I firmly catch head and body with my hands.
I can snap easily the backbone now.
I fit the fish inside an oven pan good enough to contain the fish.
As herbs I will use basil and garlic.
P will spread marine salt on the internal and external of the fish.
A good pinch inside the belly.
I insert basil leaves in the belly.
Just 2 leaves for each fish are enough.
Insert the garlic in the belly too.
I cut other garlic.
I put this garlic aroun the fishes.
One spoon of extra virgin olive oil on each fish, I let it enter the bellies.
One glass of white wine: an half on top of the fish (I try to not wash away the salt, you can add the salt after the wine instead) the other half inside the oven pan.
I use oven paper to cover the pan.
I sealed the oven pan with the paper.
I put in the oven at temperature of 250 Celsius (500 Fahrenheit) for one hour.
I get the fish from the oven: I will open thepaper when ready for the table.
The final result.
Cooking Foods Italian Recipes- Roasted Small Tuna
More details in my books published in Amazon.com