Raise your hand if you’ve never cooked pasta with tuna and lemon? A very simple dish but full of flavor that from now on we can make with homemade tuna ragù using fresh tuna.
We used bluefin tuna, but you can also use yellowfin if you prefer, I know it’s not cheap but it’s really worth it to try because the result is heavenly.
If you want to feel the chunks of tuna, just cut it into pieces of 1 cm or slightly less; we made small fillets which in cooking completely melted because that’s how we like it more.
Few and simple quality ingredients to have a condiment that you can also freeze to bring out when coming home late from work and not knowing what to make for dinner.
If you like fresh tuna and have a trusted fishmonger, ask for the best piece, fatty but not too much, and have it cleaned and deboned so the work will already be done.
With fresh tuna, you can also make homemade canned tuna and you will see you won’t buy it packaged anymore.
Let’s now go under the photo to discover how to prepare Homemade Tuna Ragù!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Tuna Ragù
- 14 oz tuna (fresh)
- 10.5 oz peeled tomatoes
- 1 onion
- 1 clove garlic
- Half cup white wine
- 2 pinches salt
- to taste mint (fresh)
- 2 tbsp extra virgin olive oil
- 1.5 oz black olives (optional)
Preparation Homemade Tuna Ragù
To prepare homemade tuna ragù, cut the tuna steak into slices 1 cm thick, then into cubes, choosing whether you want them very small or large.
Peel the onion and chop it finely, crush the clove of garlic in its skin.
In a large, high-sided pan, heat the extra virgin olive oil, then sauté the onion and the whole garlic clove.
When the onion becomes transparent, remove the garlic clove (this will take about 6 minutes).
Add the tuna and let it brown, turning it on all sides with the help of a wooden spoon for at least 4 minutes.
Deglaze with white wine, letting it evaporate, and add the peeled tomatoes, crushing them with the back of a spoon.
Add salt, pepper (if you like), tear the mint with your hands, and cover everything with a little water.
Lower the heat and cook the homemade tuna ragù for at least 35 minutes.
When there are 5 minutes left before the end of cooking, add the pitted and finely chopped black olives.
How to store Homemade Tuna Ragù
You can store it in a hermetically sealed glass jar for 4 or 5 days, covering the surface with extra virgin olive oil.
Other recipes
If you want to see other types of recipes, you can return to HOME
Did you know that
Up here, where you find the lens, you can click on “SEARCH” 🔍, you can write the ingredient that when you open the fridge door you find there, or from your pantry, you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE SURPRISED.
