Tuna fish needs to be salted and peppered and a bit of laurel and rosemary leaves need to be put on the tuna, oil it up, and it would be a good thing to let it sit in that marinade, then grill it. It must not be over cooked or dried up, which means that cinders must be hot and quick to burn.

Decorate the warm plate with some leaves and small branches of matara placed in a form of a semicircle, then a row of onion marmalade and the next row is the red pea puree. Put some olive oil on the matar and garlic. Right next to the red pea goes the tuna fillet and on it goes some garlic, parsley and some olive oil.
20 dg of tuna fish
Onion marmalade
Red pea puree
Olive oil
Salt and pepper
Garlic, parsley

1 kg purple onion
20 decagrams of sugar
1 tea spoon of salt
2 dcl of white wine
4-5 cloves
2-4 laurel leaves
4-5 tea spoons of vinegar

Peal the onions, rinse it with cold water and chop it down to small pieces. In that choped onioon you need to put the wine, salt and sugar, mix it up and let it rest a few hours. Put it on the stove and after 15 minutes add the laurel leaves, cloves and vinegar and let it be cooked until the marmalade has the consistency as the fruit marmalades. When it cooles down, package it.

CRITHMUM needs to be cleaned, washed and boiled in hot water, then it is taken out and immediately needs to be cooled down in cold water so it doesnt lose its color. Then it is strained and seasoned with garlic and parsley and poured olive oil on it.


The recipe is from:
Ul. Hrvatskih mučenika 24
21220 Trogir
[email protected]

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