Ingredients Jump to Instructions ↓

  1. 1 (about 1kg) piece of whole tuna

  2. 2 tbsp extra-virgin olive oil

  3. 4 garlic cloves, thickly sliced

  4. 2 fresh bay leaves

  5. 1 brown onion, sliced

  6. tbsp chilli flakes

  7. 20 (about 500g) baby Roma tomatoes

  8. 1 tbsp tomato paste

  9. 1 cup tomato passata

  10. 1 cup dry red wine

  11. To serve: pasta or bread

Instructions Jump to Ingredients ↑

  1. Serves 4 This recipe appeared in the Feb/Mar 2008 issue of Gourmet Traveller WINE.

  2. Place the tuna in a bowl, cover with water and refrigerate for 30 minutes. Remove from refrigerator, drain water and dry tuna on some kitchen paper. Heat olive oil over medium heat in a cast-iron casserole dish or heavy saucepan large enough for the tuna. Add tuna and brown on all sides for about 5 minutes. Remove and place on a wooden board. Make incisions on top of tuna with a sharp knife and stud with two of the garlic cloves and the bay leaves. Meanwhile, add remaining garlic, onion and chilli flakes and saut for 5 minutes until softened. Add the tomatoes, tomato paste, passata and red wine and simmer for a further 5 minutes. Add tuna, season with sea salt and freshly ground black pepper and simmer for 30-40 minutes or until tuna is cooked and sauce has thickened. Transfer carefully to a platter. Serve warm or cold with pasta or bread.


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