Skipjack tuna according to the Chef Gerardo Denza

I told you in a previous post about the “Buon Pescato Italiano” event, which took place a few weeks ago in Salerno. During the event thousands of visitors tasted free the dishes prepared with the smaller fish species, for their appreciation and promotion. 

Gerardo Denza, “Buon Pescato Italiano” village’s official chef, carried out the difficult task very well of coordinating the culinary activities during the three days of the event. 

During one of the cooking shows held during the event, Gerardo Denza cooked a skipjack tuna based recipe.

Chef Gerardo Denza preparing the dish

Characterized by its similarity to tuna , but smaller , the skipjack tuna is among the fish species with the highest protein content. 

Gerardo Denza enhanced the taste with a recipe you can easily make at home with these ingredients too:

500 g of skipjack tuna fillets 

4 red onions 

125 ml balsamic glaze 

10 mint leaves 

2 tablespoons of sugar 

extra virgin olive oil, salt and white pepper to taste

Clean the slices of skipjack tuna removing the skin and the bones . You can either steam or roast them. Season the tuna with the salt and pepper then in a hot frying pan sear the fish for 3 to 4 minutes per side. 

Separately, heat the extra virgin olive oil, add the thinly sliced red onions and when they are cooked, add the sugar and balsamic glaze to create a sweet and sour effect. 

In a plate lay the sliced skipjack tuna on the candied onions. Decorate with the balsamic glaze, mint and a drizzle of olive oil.

Skipjack tuna with red onion candied in balsamic glaze and mint

English version by Maurizio de Santis

Special thanks to David Strong

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