Tuna in Tomato Sauce
Tunnina cu Pumaroru
Tuna fish in tomato sauce is very easy to
prepare, it requires a few ingredients and it has good taste.
4 thin slices of tuna fish 6 oz.
½ cup of olive
1 large onion
1 can 35 oz. peeled Italian tomatoes,
shredded with your hands
¼ cup of mint leaves loosely
½ cup of white
Salt and pepper to
Few sprigs of mint for
In a large skillet (12 ½ inch wide) place the
¼ cup of oil and over a high heat fry the slices of tuna fish cooking it 2 minutes on each side. Fry the tuna in
batches and use a large spatula when turning it; set aside in a large plate and sprinkle with some
Discard frying oil and in the same skillet, over a medium heat place ¼ cup
of olive oil and the onion. When the onions are golden in color, add in the peeled tomatoes whole, the mint,
salt and pepper to taste. Bring to a boil, lower the heat and simmer it for 10 minutes, turning it
Place the tuna fish on top of the sauce and
scoop some of it on the top.
Increase the heat to high. Add the wine and when it evaporates, (1 or 2 minutes), adjust for salt, and lower the
heat to a simmer. Cook until the sauce reaches a good consistency.
Place in a serving dish, scoop some sauce on top, and garnish with mint sprigs.
I suggest using the extra sauce for coupling
the tuna with an uncomplicated pasta dish.
Cook one pound of pasta al dente, and while
the pasta is cooking, prepare a mixture of ½ cup of finely minced basil and ¼ cup of olive
When pasta is cooked, drain the pasta and
reserve a cup of the cooking liquid. Return the pasta to cooking pot, toss it with the basil-oil mixture, add
some cooking water if needed, combine into pasta ½ cup of grated cheese, a young pecorino or Parmigiano and
serve in individual portions topped with some of the tuna sauce.
Add a salad dressed with lemon juice and olive oil to contrast with the sweetness of the main dish.
Complete your dinner with a bottle of Nero di Avola wine or with a Californian Pinot Noir that also can be served