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Pour oil in a saucepan and turn heat to medium. When the oil is hot, add onion and a pinch of red pepper.
3 - 4 tablespoons extra-virgin olive oil 1 medium onion, diced pinch of crushed red pepper 2 lb (approximately 1 kg) fresh tuna fish, diced 1/2 cup (120 cc) dry white wine 2 - 1/2 cups (600 g) tomato, puréed in a blender salt 2 bay leaves 1 clove pinch of cinnamon powder
Sauté 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 purée.
Add bay leaves, the clove, and cinnamon. Stir, cover the pan, and cook on medium low until the tuna fish is tender.
Cook the spaghetti or bucatini following the instructions. Drain the pasta, transfer it to a serving bowl, and dress it with the tuna fish sauce. Serve at once.
TUNA FISH RAGU’ is a tomato sauce recipe that provides a great second course of tuna fish, and, additionally, a wonderfully tasty sauce to use as the dressing for a first course of pasta. 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. As an alternative, use diced tuna fish for a more practical recipe.