Tuna-Stuffed Grilled Sardines (Sardine Alla Griglia Con Tonno)
Enjoy a delightful dish of flavorful grilled sardines stuffed with a savory tuna mixture, nestled on a bed of fresh arugula. The sardines are expertly grilled to perfection, offering a smoky char that complements the zesty lemon juice and herbaceous parsley. This dish is a celebration of Italian flavors and a perfect addition to any summer gathering.
— Constant Cookbook
Ingredients
- 4 oz. wild or baby arugula
- 3 Tbs. extra-virgin olive oil
- 8 large whole sardines, scales, guts and backbones removed by the fishmonger
- 1 can (2.8 oz.) imported Italian tuna in olive oil, drained but oil reserved
- 2 Tbs. minced fresh flat-leaf parsley
- 2 tsp. capers, drained and finely chopped
- Fine sea salt, to taste
- Juice of 1 lemon
Instructions
- Prepare a hot fire in a grill.
- In a bowl, toss the arugula with 2 Tbs. of the olive oil. Arrange the arugula on a serving platter.
- Rinse the sardines inside and out and carefully pat them dry with paper towels. In a small bowl, combine the tuna, parsley and capers. Spoon a little of the tuna mixture into the cavity of each sardine. Close the sardines around the filling and secure them with toothpicks. Brush them with a little of the reserved tuna oil and sprinkle with salt.
- Arrange the sardines carefully on the grill grate and cook until charred and nicely grill-marked underneath, 3 to 4 minutes. Using a spatula, gently turn the sardines over and cook until charred on the other side and the flesh is opaque throughout, about 3 minutes more.
- Transfer the sardines to the bed of arugula and drizzle with the remaining 1 Tbs. olive oil. Sprinkle with the lemon juice and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Rustic Italian</i>, by Domenica Marchetti (Weldon Owen, 2011).
Yield
Serves 4.
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