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Fresh Tuna Ragu

Fresh Tuna Ragu

One of my favourite ways to eat fish: Fresh Tuna Ragu!

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Manuela Zangara


  • 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


  1. Halve the garlic cloves. Cut 4 slits in the tuna and fill them with the halved garlic, mint, salt and pepper.
  2. Sear the tuna in a hot frying pan with a little vegetable oil. Make sure it is well browned on all sides. Keep aside.
  3. Melt the tomato estratto in ½ a glass of hot water and keep it aside.
  4. Sauté the chopped onion in the extra virgin olive oil for a couple of minutes, or until it’s translucent.
  5. Add the tomato concentrate and mix well.
  6. 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).
  7. 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.
  8. Slice the tuna into 1.5 cm – ½ inch slices with the tomato sauce on the top.

Recipe Notes

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.