Tonno in umido: Tuna stew recipe
- Cuisine: Italian
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
1 x 800 g (1 lb 12 oz) can Italian peeled tomatoes, broken up with your fingers
2 x 425 g (15 oz) cans tuna in oil, drained
250 g (9 oz) freshly shelled peas
50 g (2 oz) unsalted butter
2 tablespoons virgin olive oil
1 large Spanish onion, chopped
2–3 cloves garlic, chopped
3 medium carrots, chopped
3 stalks celery, chopped
Bunch Italian flat-leaf
Parsley, chopped
1 fresh bay leaf
5 fresh sage leaves
140 g (4½ oz) tomato paste
12 anchovies
Sea salt and freshly ground black pepper
Preparation
This wintry dish is traditionally served with polenta, for soaking up the delicious juices. It is also great served with mashed potatoes.
Heat the butter and oil in a large saucepan and sauté the onion until softened, then add the garlic, being careful not to let it brown. Add the carrots, celery and herbs and cook for a further few minutes.
Add the tomato paste and anchovies and cook over medium heat for about 5 minutes. Add the tomatoes and turn the heat down to low. Put a lid on the pan and cook for 30 minutes, stirring from time to time. Put the tuna in the pan, breaking it into bite-sized pieces with the spoon, and add the peas. Cook until the peas are tender (about 10 minutes).
Taste the stew for salt and pepper, discard the bay leaf, and serve.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Tonno in umido: Tuna stew recipe then browse more Italian recipes, Swiss recipes, stew recipes, seafood recipes, cooks and their books recipes, manuela darling-gansser recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2166 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
Comments (1)
Featured Food & Recipes

Hot Tips
Salting an eggplant
Salting an eggplant is only necessary if the eggplant is over-mature and is to be fried (salting the eggplant stops it absorbing too much oil). If this is the case sprinkle the eggplant with salt and leave to drain in a colander for 20 minutes. Rinse quickly to remove salt before cooking.
Glossary
Baharat
Baharat: paprika, pepper, cumin, cassia, cloves, coriander seed, cardamo and nutmeg.


VideoNEW
Podcasts
Blogs





