David Standridge's Tuna Bolognese | Connecticut Public

Ingredients

• 1 pound Dry rigatoni or 2 pounds fresh
• 1 pound tuna bloodline and scraps ((your fish monger will have this but be surprised you are asking for it))
• 1 teaspoon fennel seed
• 1/2 cup chili paste, ((1 part each: ancho, passilla and Chipotle) or 3 Teaspoons chili powder))
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 teaspoon salt
• 2 32-oz cans whole peeled tomatoes ((My mother will be mad if you don’t make sure they are actually from Italy, check the can!))
• 1 small can tomato paste
• 1 medium yellow onion, (finely diced)
• 1 cloves garlic, (finely chopped)
• 1/4 cup grapeseed oil
• 1/4 cup extra virgin olive oil