Fried Tuna Milt (Lattume di Tonno)
Description
Tuna milt — also known as lattume or figatello — is a product mainly found in Sardinia and Sicily, obtained from the seminal sac of the male tuna. It has a delicate flavor and is used in many traditional regional recipes.
Fried Tuna Milt is a typical Sardinian dish that’s quick to prepare, made with fresh milt and just a few simple ingredients: semolina, salt, and frying oil. Discover how to prepare this delicacy and bring an authentic taste of the sea to your table.
Ingredients
to recalculate the ingredient amounts
- Tuna milt 600 g
- Lemon 1
- Whole wheat semolina q.b.
- Frying oil q.b.
- Salt q.b.
Instructions
- 1 Preparing fried tuna milt is very simple. First, slice the milt into pieces about 1 cm thick.
- 2 Pour the semolina into a shallow dish and coat the slices of milt evenly, then set them aside on a plate.
- 3 Heat plenty of frying oil in a pan. When it’s hot enough, fry the coated milt slices until golden brown — they should be crispy on the outside and soft inside.
- 4 Once ready, drain the fried tuna milt on paper towels to remove excess oil. Season with a pinch of salt and, if desired, a squeeze of lemon juice. Serve hot.
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