Calabrian tuna with sieved tomatoes

Calabrian tuna with sieved tomatoes

Meaty tuna—we recommend fresh, but jarred also works—stands up to the bold, chili-infused tomato sauce. Pro tip: Moderate the heat on your pan as noted below to reach proper sear when needed (for protein) and gentle heat when needed (for aromatics).

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch 20 min (COOK TIME: 5 min / PREP TIME: 15 min)

cooking sketch Medium


  • 3 tbsp olive oil
  • 4 fresh tuna fillets (6 oz.)
  • 1- tsp 1/4 kosher salt, divided
  • 1 tsp pepper, divided
  • 2 oz chopped pancetta
  • 1/2 cup chopped shallots (2 small)
  • 1/4 cup chopped Calabrian chilis in oil*
  • 4 cloves garlic minced
  • 4 anchovy fillets, chopped
  • 1/4 cup dry white wine
  • 1 cup Mutti® Tomato Puree (Passata)
  • 1/4 cup chopped parsley, divided
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Calabrian tuna with sieved tomatoes: Method

  1. Heat oil in a large skillet over high heat. Sprinkle tuna with ¾ teaspoon salt and ¾ teaspoon pepper. Sear tuna 2 minutes per side until just cooked through. Remove from pan; set aside.
  2. Reduce heat to medium and add pancetta and shallots into same pan. Sauté until shallots are slightly caramelized, 4-5 minutes, stirring occasionally. Add chilis, garlic, and anchovies; sauté 2 minutes. Add wine, increase heat to medium-high, and simmer 2 minutes. Stir in Mutti® Tomato Puree and remaining 1/2 teaspoon salt. Cook until sauce is slightly thickened, 2-3 minutes. Stir in 2 tablespoons parsley and remaining 1/4 teaspoon pepper.
  3. Return tuna to pan and simmer 2 minutes. Garnish with remaining parsley and serve.

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Also made with: Passata

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