Squid ink bullet tuna, strips of red mullet and grated lemon | Jazz Hotel Olbia

Squid ink bullet tuna, strips of red mullet and grated lemon

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For the bullet tuna paste

  • 500 g re-ground durum flour
  • 8 egg yolks
  • 10 g squid ink
  • 1 pinch salt

For the sauce

  • 400 g red mullet 
  • 1 shallot
  • 1 San Marzano tomato
  • 1 clove garlic
  • 1 stick celery
  • ½ peeled carrot
  • 1 sprig parsley
  • 1 spoonful of vegetable bouillon 
  • ½ glass of Vermentino (white wine)

To finish the plate

  • 1 grated (not chopped) lemon peel


For the bullet tuna paste:
place the durum flour on a worktop, make a well in the middle and add the egg yolks, the squid ink and the salt. Blend them all together until you obtain a thick, even paste; let the paste rest for around ½ hour, then cut the paste into 3 slices, and using a dough sheeter pass the sheets of pastry one at a time through the rollers, first through the thickest settings and then through the thinner settings, and finally through the intermediate setting, then roll the pasta on itself and, using a knife, cut it to a thickness similar to spaghetti. Using the durum flour, separate the bullet tuna from each other and place them in a tray.

For the red mullet sauce:
Chop the shallot and the garlic, put them in a pan with a drop of extra-virgin olive oil and fry them. Add the rest of the ingredients, chopped very finely, including the red mullet, which must first be gutted and cut into strips. Let them simmer in some red wine, reduce the liquid and add the vegetable bouillon and a pinch of salt.
Separately, boil the salted water and put in the bullet tuna. Once it is cooked, drain it and put them in the tray with the sauce. Blend in the sauce.

Serve the bullet tuna on a plate, with some grated lemon on top, with chilli as required.

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  1. Exclusive discount of 10% on all rooms, always.
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  3. Flexibility for changes and cancellations
  4. Free room upgrade (subject to availability)
  5. Early check-in and late check-out (on request and subject to availability)

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