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Tuna and tomato stew

You'll need

  • 1 (about 1kg)
  • piece of whole tuna
  • 2 tbsp
  • extra-virgin olive oil
  • 4
  • garlic cloves, thickly sliced
  • 2
  • fresh bay leaves
  • 1
  • brown onion, sliced
  • ½ tbsp
  • chilli flakes
  • 20 (about 500g)
  • baby Roma tomatoes
  • 1 tbsp
  • tomato paste
  • 1 cup
  • tomato passata
  • 1 cup
  • dry red wine
  • To serve:
  • pasta or bread

Method

  • 01
  • 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 sauté 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.

Wine to try
2006 Prunotto Dolcetto D’Alba, Piedmont (Italy), A$23.95
Tuna knocks most whites sideways. Dolcetto is an unsung variety. It means “little sweet one”, a reference to the berry size rather than flavour. It has intense dark cherry flavours cut by a thrust of acid and, generally, shows no significant oak influence. Good dolcetto is a light to medium-weight red with a wonderful sweet/savoury interplay; it’s a happy companion to light meat or rich seafood dishes. Use a splash of dolcetto to the pot and serve the rest with the dish, lightly chilled if it’s a hot day.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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