Tuna and tomato stew

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

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.