Ragú di Tonno from Mediterranean Seafood by Alan Davidson
Sicilians prefer to use a piece of tuna cut from the tail for this dish. They call the cut tarantello. The ingredients are:
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
Ingredients
- 1 kg (2¼ lb) tunny, cut from the tail in one piece
- fresh mint
- 2 cloves garlic
- salt
- pepper
- flour
- ½ kg (1 lb 2 oz) ripe tomatoes, peeled, chopped and sieved
- 300 ml (10½ fl oz) olive oil
- 150 ml (5 fl oz) dry white wine
- 2 onions, sliced
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