This is a recipe that I learnt from my dad. He loves tuna (and so do I), so whenever we saw tuna at the markets, we would buy some and make a ragù with it. Ragù is a generic term that Italians use for tomato based sauces predominantely made with meat, but not only. The most famous Italian ragù is what is known world-wide as Bolognese sauce. Today instead I am going to share with you the recipe for a fish based ragù. This dish can be served on its own, or it can easily become a pasta sauce. I like (and eat it) both ways. It is a very easy recipe with bold flavours and the mint and garlic added to the fish give it a welcome fresh touch. Enjoy!
- 600 gms – 1⅓ lbs. fresh tuna
- 3 tbsp extra virgin olive oil
- ½ onion, chopped
- 2 garlic cloves
- 8 mint leaves
- 280 gms – 10 oz. tomato concentrate
- 120 gms – 4.25 oz. tomato estratto (triple tomato concentrate – if you cannot find this, substitute it with the same amount of normal tomato concentrate)
- 300 ml – 1 ¼ cups water
- Salt & pepper to taste
- Halve the garlic cloves. Cut 4 slits in the tuna and fill them with the halved garlic, mint, salt and pepper.
- Sear the tuna in a hot frying pan with a little vegetable oil. Make sure it is well browned on all sides. Keep aside.
- Melt the tomato estratto in ½ a glass of hot water and keep it aside.
- Sauté the chopped onion in the extra virgin olive oil for a couple of minutes, or until it’s translucent.
- Add the tomato concentrate and mix well.
- Add the water and bring the sauce to a boil. Add the seared tuna to it, cover and cook for about 40 minutes (or until the tuna is cooked through).
- If the sauce is too runny, remove the tuna and reduce the sauce on a high flame until it thickens. Season with salt and pepper to taste.
- Slice the tuna into 1.5 cm – ½ inch slices with the tomato sauce on the top.