Ragł with Tuna fish
calories: low
category: Sauces
cost: high
difficulty: easy
preparation time: 50
Ingredients
Fresh tuna 1 kg.
Tomato puree a small tin
Onions 2
Fresh mint leaves 4 or 5
Flour as required
Extra-virgin olive oil as required
Garlic 1 clove
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Tomato puree a small tin
Onions 2
Fresh mint leaves 4 or 5
Flour as required
Extra-virgin olive oil as required
Garlic 1 clove
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation This is a very tasty dish to be prepared in two sections. First make a few cuts in the tuna fish, which you have bought whole, with a knife and insert leaves of fresh mint in the cuts after having rolled them in salt and pepper.
Spread the fish with salt and pepper and them pass it in flour. Fry it in a pan and fry it in a pan with the oil until it is slightly browned.
After a few minutes, remove the tuna fish from the pan and then start the second operation. Slice the onions and put them into the pan. Crush the garlic and add. Let them sauté for a little while. Put the tuna, garlic and onions into a casserole and pour in the tomato puree.
Cook it all in the casserole with the lid on for twenty minutes. The Chef's tips Always add a glass of water when you add the tomatoes to the pot. Curiosity Dried tuna eggs are called botargo. They are used to prepare many dishes in Italy and especially in Sardinia where it is considered a typical regional product.
Spread the fish with salt and pepper and them pass it in flour. Fry it in a pan and fry it in a pan with the oil until it is slightly browned.
After a few minutes, remove the tuna fish from the pan and then start the second operation. Slice the onions and put them into the pan. Crush the garlic and add. Let them sauté for a little while. Put the tuna, garlic and onions into a casserole and pour in the tomato puree.
Cook it all in the casserole with the lid on for twenty minutes.
