Ragú di Tonno

Tuna Fish Stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Sicilians prefer to use a piece of tuna cut from the tail for this dish. They call the cut tarantello. The ingredients are:


  • 1 kg ( lb) tunny, cut from the tail in one piece
  • fresh mint


Chop one of the garlic cloves finely. Make some cuts in the sides of the pieces of fish. Into each cut put a leaf of mint and some chopped garlic, also salt and pepper. Sprinkle salt and pepper over the fish generally as well, and flour too.

Heat the oil in a pan, and brown the fish on all sides. Sprinkle the wine over the fish and continue cooking until the wine has evaporated. Then re