Ragu' di Tonno
(Tuna Fish Tomato Sauce)
This tasty recipe provides a great second course of tuna fish and, additionally, a wonderful sauce for a first course pasta dish. Choosing a large chunk of tuna, approximately 3-4 inches (8-10 cm) thick, will make it easier to slice the fish at the end of the preparation.
Ingredients:
2 lb (approximately 1 kg) fresh tuna fish, diced
2 and 1/2 cups (600 grams) tomato, pureed in a blender
1 medium onion, diced
1/2 cup (120 cc) dry white wine
3 to 4 tablespoons extra-virgin olive oil
2 bay leaves
1 clove
Salt
Pinch of crushed red pepper
Pinch of cinnamon powder
Directions:
In a saucepan, add the olive oil and turn the heat to medium. When the olive oil is hot, add the onion and pinch of red pepper.
Saute until the onion becomes translucent.
Add the tuna. Stir thoroughly to brown the tuna uniformly on all sides. Add the wine and let it evaporate.
Add the tomato puree, bay leaves, clove and cinnamon.
Stir, cover the pan, and cook on medium low until the tuna fish is tender.