Jul 09 2026
Restaurants›Bonterra Trattoria›Tonno Recipe

Tonno Recipe

Inspired by Bonterra Trattoria
Time2h
Serves4

House-cured albacore tuna, fennel salad, cerignola tapenade, pepper confetti

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Ingredients

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For the House-Cured Albacore Tuna

For the Fennel Salad

For the Cerignola Tapenade

For the Pepper Confetti

Method

For the House-Cured Albacore Tuna

  1. 1

    Prepare the Cure

    In a bowl, mix the sea salt, brown sugar, fresh dill, and lemon zest.

  2. 2

    Cure the Tuna

    Rub the mixture all over the albacore tuna fillet. Wrap tightly in plastic wrap and refrigerate for 48 hours.

  3. 3

    Rinse and Slice

    After 48 hours, rinse the tuna under cold water to remove excess cure. Pat dry and slice thinly.

  4. 4

    Finish with Olive Oil

    Drizzle the sliced tuna with olive oil before serving.

For the Fennel Salad

  1. 5

    Combine Ingredients

    In a large bowl, combine the sliced fennel, arugula, lemon juice, and olive oil.

  2. 6

    Season

    Season with salt and black pepper to taste. Toss gently to combine.

For the Cerignola Tapenade

  1. 7

    Blend Ingredients

    In a food processor, combine the Cerignola olives, capers, garlic, olive oil, and lemon juice.

  2. 8

    Process

    Pulse until a chunky paste forms. Adjust seasoning as needed.

For the Pepper Confetti

  1. 9

    Sauté Peppers

    In a skillet, heat olive oil over medium heat. Add the diced red and yellow bell peppers.

  2. 10

    Cook

    Sauté until peppers are tender, about 5-7 minutes. Season with salt and black pepper to taste.

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