Tuna Stew
4 servings
30 minutes
Tuna ragout is a culinary masterpiece of Italian cuisine, where the simplicity of ingredients combines with deep, rich flavors. This recipe has roots in Mediterranean tradition, where the freshness of fish and the aroma of spices create a harmony of tastes. Tuna sautéed with onions, garlic, and orange zest acquires a tender texture and a light citrus note. The addition of red wine and tomato paste fills the dish with richness and spiciness, while cinnamon and bay leaves give it an exquisite aroma. Breadcrumbs add a pleasant crunchy texture, and salad leaves refresh the taste. This dish is perfect for both a cozy home dinner and a festive table, delighting guests with Italian flair and the sophistication of Mediterranean cuisine.
1
Finely chop the onion, garlic, and orange zest, and add them to a heated pan with olive oil. Add bay leaves and cinnamon, and sauté for five to ten minutes.
- Onion: 1 head
- Garlic: 1 clove
- Oranges: 1 piece
- Olive oil: 2 tablespoons
- Fresh bay leaf: 3 pieces
- Cinnamon sticks: 1 piece
2
Place the tuna fillet (whole or cut into pieces) in the pan, season with salt and pepper to taste, fry on all sides and remove.
- Tuna fillet: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour red table wine into the pan, add tomato paste. Let the wine evaporate, add tuna cut into pieces, and heat. Before serving, sprinkle with toasted breadcrumbs and garnish with a mix of salad leaves and orange zest.
- Red wine: 100 ml
- Tomato paste: 1 tablespoon
- Tuna fillet: 300 g
- Breadcrumbs: 10 g
- Mixed salad leaves: 150 g
- Oranges: 1 piece