When talking about Stintino, everyone thinks of the turquoise water of La Pelosa. But there is another soul, older and deeper, connecting this village to the sea: the Bluefin Tuna.
For centuries, in the Gulf of Asinara, life was marked by the rhythms of the "Tonnara" (Tuna Fishery). It wasn't simple fishing; it was a collective ritual. The fishermen of Stintino challenged the sea to catch what is called here the "Runner of the Seas". The Tonnare, like the historic one at Saline, are today monuments of industrial archaeology, but the gastronomic culture they generated is more alive than ever.
A rediscovered treasure: "Sa Cuchina Sarda"
Peeking through the yellowed pages of an old cookbook from the early 1900s, titled "Sa Cuchina Sarda", we found a recipe that shines for its disarming simplicity. At that time, complex sauces or exotic spices were not needed. The absolute protagonist was the quality of the raw material: the tuna freshly caught in our sea.
Here is how to prepare Roasted Tuna faithfully following the century-old tradition.
The Recipe: Roasted Tuna (Ancient Method) 🐟
The philosophy of this dish is respect. The taste of the sea must not be covered, but enhanced.
Ingredients:
- Fresh Tuna: 800 g (preferably Bluefin tuna belly or steak)
- Lemon: 1 or 2 (organic, juicy)
- Extra Virgin Olive Oil: to taste (strictly Sardinian, intense fruity)
- Salt: to taste (preferably coarse sea salt)
Procedure:
- The Cut: Make sure the tuna slices are at least 2-3 centimeters thick. If they are too thin, they will dry out.
- The Grill: The secret is the temperature. The grill must be scorching hot.
- The Cooking: Place the tuna on the grill. Time is crucial: a few minutes per side are enough. The outside must be well marked by the heat ("roasted"), but the heart must remain pink and tender. Overcooked tuna becomes tough.
The Seasoning: Once on the plate, while still steaming, season with a generous drizzle of raw EVO oil, a squeeze of fresh lemon, and a pinch of salt.
Villa Malvasio's Secret: Where to eat it properly 🤫
Beware of tourist traps. Many look for this dish directly on the coast, but to find absolute quality you need to know the right places. We recommend a hidden gem to our guests: a characteristic small restaurant located right by the peripheral walls of Sassari. Here cooking is taken seriously. They often manage to get tuna freshly caught in the Gulf: incredibly fresh, firm, and bright red. It is a proven tip of ours: I still remember a group of German motorcyclists staying with us, returning from a tour of the island. I sent them there without hesitation, and the next morning they showered me with compliments for that unforgettable "Tuna". Ask us at reception, and we will book the best table for you!
🍽️ Come and discover the true flavors of Sardinia.
👉 Book your room at Villa Malvasio
