Slice the fish, sprinkle with salt, rinse in salted water and leave to dry. Dust with flour and fry in abundant oil until completely cooked and sprinkle with salt. In the meantime, peel and slice the onions and sauté them in oil with a sprig of mint. Bathe in wine, not letting it completely evaporate, and add a few drops of vinegar. Place the fish on a serving platter and cover it all with the onions, finally adding a few leaves of fresh mint. This is a dish that can be eaten hot or cold.
Did you know?
Signora Francesca Baglioni’s alalonga ‘ca cipuddata is a dish typical of Messina cuisine and similar to the tonno a cipollata more frequently found in various zones of Sicily. Albacore tuna belongs to the red tuna family but is smaller and has a longer pectoral fin (hence the name in Italian, alalunga or long wing) and also differs in color; albacore tuna is white, not red, and therefore it is also called white tuna.
A classic recipe of Palermo cuisine, pair with a barrique-aged Chardonnay with long persistence like Chiarandà, or with a fresh red with suave tannins like Sèdara.
