Calabrian Tuna made with Tomato Puree

Calabrian Tuna made with Tomato Puree

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 Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

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 made with Tomato Puree: 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: Tomato puree

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