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.
Medium
Ingredients
-
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
Share the ingredient list
Calabrian Tuna made with Tomato Puree: Method
- 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.
- 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.
- Return tuna to pan and simmer 2 minutes. Garnish with remaining parsley and serve.
