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!
Fresh Tuna Ragu
One of my favourite ways to eat fish: Fresh Tuna Ragu!
- 600 gms – 1 1/3 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.
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.
This sauce is great to have with pasta. You can either use the tomato sauce only, or cut the tuna into small pieces and add that too.