Ragú di Tonno

Name: Ragú di Tonno (Tuna Fish Stew)
Yield: Serves Six
Cuisine: Italy
Ingredients: fresh mint; salt and pepper; 2 cloves garlic; 2 onions, sliced; 300 ml (10½ fl oz) olive oil; 150 ml (5 fl oz) dry white wine; ½ kg (1 lb 2 oz) ripe tomatoes, peeled, chopped and sieved; 1 kg (2¼ lb) tunny, cut from the tail in one piece; flour

Tuna Fish Stew

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Mediterranean Seafood

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:

Ingredients

1 kg (2¼ lb) tunny, cut from the tail in one piece
fresh mint

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

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