Tuna and tomato stew

FOOD & WINE MATCH

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Tuna and tomato stew

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

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.

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Tuna and tomato stew

Serves 4

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

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.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris and Sabine Schmitz DRINK SUGGESTION Peter Bourne

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