Prescription. Braised tuna with tomato sauce. A dish that embraces it.
A soup that can be main dish always wins a special place in my heart. And if it turns out that this soup has tuna, which is one of my favorite ingredients, so even better. If you get a tomato, then it becomes an insurmountable. On the menu today, we’re going to take advantage of us, we have made a Casserole in line at the store Williams-Sonoma. Today we serve: Braised Tuna with Tomato sauce.
To this Stew of Tuna we’re going to need:
- 1 medium onion in cubes.
- The bulb of a fennel, diced.
- 2 cloves of garlic, crushed.
- 1 Chile Serrano, chopped
- 1/2 tbsp. jalapeno chili chopped
- Pinch of salt.
- 1/8 tsp. saffron
- 1/2 cup dry white wine
- 1 can of tomato puree.
- 350grs of tuna into cubes.
- 1 cup of potato chopped in cubes.
- 1/4 cup of olives without bone
- 1 tsp. fennel seeds
- Grated zest of 1 lemon
- Game of half a lemon.
- 1 cebollina chopped
There will the matter. In a casserole dish like the one I just told you, put olive oil, add the onion and the fennel bulb to saute for a couple of minutes. Then add the garlic and sauté for another minute to release all the flavor. Add the peppers and season with a pinch of salt and let it cook a minute more.
It is time that we put the wine and saffron to deglaze, stirring well the vegetables and let reduce the sauce for about two minutes. If I tell you the minutes is to see how fast this is. Add the tomato puree, the potatoes, the fennel seeds, a cup of water, a little salt and pepper. Let boil and cook until the potatoes are almost ready.
This is the time you put the tuna and let it cook. Add the olives, zest and juice of lemon and take advantage of to correct the seasoning. Serve on warm plates and decorate with the onion and a little olive oil.
We are quite fans of this ingredient. Here our recipes with tuna.