Cookbooks

Cookware

Gifts (Food)

Gourmet Food

Health, Diets

Magazines (Food)

Movies (Food)

Spices, Herbs

Stores, Malls

Wine, Spirits

HOME
About me
Class Schedule

Conversions
Ingredients

• Basics

• Appetizers

• Main Course

• Second Course

• Side Course

• Desserts

• Baking

• Vegetarian

• Low-Carb

• International

• Fast Dishes

Ragu’ di Tonno

Tuna Fish Tomato Sauce

In a saucepan, pour oil, and turn heat to medium. When the oil is hot, add onion and pinch of red pepper.

This tuna fish tomato sauce recipe 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. In alternative use diced tuna fish for a more practical recipe.

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 gr) 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, clove, 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.

Printer friendly recipe