In the world of Sicilian seafood dishes, tonnetto “abbuttunatu” stands out as a rustic, home-style recipe once common in coastal villages. The name literally means “buttoned tuna”, referring to the way the fish is sewn shut after being stuffed with a flavorful mix of caciocavallo cheese, garlic and parsley. This traditional dish brings together bold ingredients and slow oven-baking, resulting in deeply savory flavors and tender fish infused with herbs and lardo. It’s a beautiful example of Sicily’s knack for turning humble, local ingredients into something unforgettable.
Buttoned Baby Tuna (Tonnetto Abbotonato)
Ingredients
- 2 small whole tuna (baby tuna, also called little tunny), cleaned and gutted
- ½ cup caciocavallo cheese, cut into small cubes (or aged provolone as substitute)
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Salt, to taste
- Thin slices of lardo
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Freshly ground black pepper, to taste
- Kitchen twine (for sewing the fish closed)
Instructions
- Prepare the Stuffing: In a small bowl, combine cubed caciocavallo, chopped garlic, parsley and a pinch of salt.
- Stuff the Tuna: Fill the belly cavity of each cleaned baby tuna with the cheese and herb mixture. Sew the opening shut with kitchen twine to keep the filling in place.
- Add Flavor with Lardo: Make small incisions along the back and sides of each fish. Insert thin slivers of lardo into each cut.
- Bake: Preheat the oven to medium heat (about 350°F / 180°C). Place the stuffed tuna in a baking dish. Drizzle with olive oil and vinegar, then season with salt and pepper.
- Roast to Perfection: Bake for 15 minutes, then gently turn the fish over and continue baking for another 20–25 minutes, or until the fish is fully cooked and golden on the outside.
- Serve Hot: Remove the twine before serving, and enjoy this traditional dish with a simple salad or crusty bread.
Grandma & Aunties’ Kitchen Wisdom:
«For extra tenderness and a deeper aroma, let the stuffed tuna marinate in olive oil, vinegar and herbs for about 30 minutes before baking»
