Tonno alla ghiotta


Tonno alla ghiotta

Tuna Ghiotta Style

Tonno alla ghiotta is made by sautéing fresh tuna in olive oil with onions, garlic, and tomatoes. The mixture is then simmered until the tuna is tender and the sauce is thick and flavorful. The dish is typically seasoned with parsley and black pepper, and sometimes with a splash of red wine.

Jan Dec

Origins and history

Tonno alla ghiotta has been a staple in Sicilian cuisine for centuries, and is especially popular in the coastal regions of the island. It is often served as a main course, accompanied by a side of pasta or roasted vegetables.

Dietary considerations

Tonno alla ghiotta is a high-protein dish that is also low in fat and calories. However, it is not suitable for those who are allergic to fish or who are on a low-sodium diet.


There are many variations of Tonno alla ghiotta, with some recipes calling for different types of fish or additional ingredients like capers or olives. Some versions are also made with a cream sauce instead of tomato sauce.

Presentation and garnishing

Tonno alla ghiotta is typically served in a large bowl or platter, with the tuna and sauce arranged in an attractive pattern. It is often garnished with fresh parsley or lemon wedges.

Tips & Tricks

To make Tonno alla ghiotta even more flavorful, try adding some sliced olives or capers to the sauce.


Pasta is the traditional side dish for Tonno alla ghiotta, but it can also be served with a simple green salad or some roasted vegetables.

Drink pairings

Tonno alla ghiotta pairs well with a full-bodied red wine like Chianti or Cabernet Sauvignon.