Dried tuna with sweet and sour vegetables and Avola almond rain

Ingredients for 4 people:

520g of fresh tuna fillet, 300g red and yellow peppers, 300g zucchini, 200g of carrots, 200g aubergine, 200g red onion, 200g of pachino, 200g peeled almonds, 3 tablespoons of sugar, red vinegar q.b. mint leaves, salt and pepper of the whirlpool, extra virgin olive oil.

Method:

Take the tuna and cut it into cubes, take all the vegetables that you have washed previously and cut them into cubes and put them aside. Cut the onion into julienne strips and put it in a pan with a little oil and let it dry. First add the carrots and cook for a few minutes, repeat the same operation with peppers, zucchini, eggplant and pachino cut in half and adjusted with salt and pepper, this procedure is to give each vegetable its cooking. Once the vegetables are cooked, add the tuna and cook it for 3 minutes. At this point we add the sugar with the vinegar and mix well to get the sweet and sour and perfume with fresh mint and finishing with toasted almonds.

The recipe was created by Chef Giuseppe Argentino for the Pro Loco Turistica di Marzamemi.