Tonno in umido: Tuna stew recipe
- Cuisine: Italian
- Serves 6
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
1 fresh bay leaf
5 fresh sage leaves
140 g (4½ oz) tomato paste
Sea salt and freshly ground black pepper
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.
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