Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie by unknow

Author:unknow
Language: eng
Format: epub
Published: 2023-09-25T21:00:00+00:00

Ragù di Tonno

Tuna Ragù

— Makes about 2 cups

Any waste that comes from canning the tuna, what we call the murlane, goes into making a tasty ragù. Ask your fishmonger for extra bits and pieces, like the head, jowls, tail, and bones.

½ cup extra-virgin olive oil

1 medium onion, coarsely chopped

2½ pounds tuna pieces, such as the head, jowls, tail, and bones

½ cup red or white wine

2 tablespoons estratto or good- quality sun-dried tomato paste

4 cups water

1 tablespoon dried oregano, preferably wild

1 teaspoon fine sea salt

½ teaspoon black pepper

Combine the olive oil and onion in a large pot and cook over medium-high heat until softened, about 5 minutes. Add the tuna pieces and cook for 3 minutes more. Add the wine and cook 2 minutes more.

Stir the estratto into the water until dissolved, then add it to the pot along with the oregano, salt, and pepper. Reduce the heat to medium and cook until the sauce has come together and a bold tuna flavor is present, about 1 hour. Remove the head and any bones, then pass the sauce through a food mill or a fine-mesh sieve. Either serve immediately with pasta or store in the refrigerator or freezer for later use.

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