Bonito with tomato (made with tuna)
There are traditional dishes that are a real treat when the warm weather arrives, and this stew is one of them. Although the classic recipe is called bonito with tomato, this time we’ve made it with fresh tuna. Ultimately, they’re ‘first cousins’ in the kitchen: tuna has a slightly more intense flavour and a delicious texture, but the way they’re prepared is identical and the result is spectacular.
Additionally, in the summer months both are at their seasonal best. Not only are they tastier and well-priced, but they are a mine of nutrients: they are loaded with good quality protein and healthy Omega-3 fats (the heart-healthy kind), as well as vitamins like D and B12. Healthy, easy, and delicious!
- Preparation time: 35 minutes
- Diners: 4 people
- Difficulty: very easy
- Cookware used: Vitrinor baking dish (the perfect dish for this type of stew, as its spaciousness and low edges allow the sauce to reduce slowly while the fish cooks gently without crowding).
You need:
- 500 g of fresh tuna (or bonito) diced
- 1 large onion
- 2 cloves of garlic
- 400 g of crushed tomatoes
- 100 ml of white wine
- 2 tablespoons of extra virgin olive oil
- 1 bay leaf
- Salt and black pepper to taste
Step by step to make it juicy
The only secret to this recipe is not overcooking the fish. Following these simple steps, it will be tender and perfectly cooked:
Sear the fish
Cut the tuna into similar-sized cubes and season with salt and pepper to taste. Place your pan over high heat with a tablespoon of olive oil and sear the cubes for 1 or 2 minutes. The idea is just to brown the outside very quickly to seal in the juices. Remove the fish and set it aside on a plate (it should still be raw inside).
Making a good sofrito
In the same pan, add the other tablespoon of oil and add the finely chopped onion and garlic. Lower the heat and let them sweat slowly for 6-8 minutes, until the onion is soft and translucent.
Evaporate the wine
Increase the heat a point, pour in the white wine and let it bubble for 2 minutes to evaporate the alcohol.
The simmering of the sauce
Add the crushed tomatoes and the bay leaf. Cook over medium heat for about 15-20 minutes, stirring occasionally, until you see that the tomato water has evaporated and the sauce has a thick body and a bright color.
The final touch
Lower the heat to minimum, add the reserved tuna cubes along with any juice they may have released onto the plate. Stir gently with a wooden or silicone spoon and let it all cook together for only 2 or 3 minutes. With that warmth, it will finish cooking through without drying out. Adjust salt if needed… and serve!
Ideas for accompaniment and variations
- To not leave a single drop of sauce: Serve it with a little cooked white rice on the side of the plate or prepare some diced fried potatoes to mix with the tomato.
- The essential: Buy a good loaf of rustic bread, because dipping it in this sauce is a must.
- Other variations: If you want to add an extra vegetable touch, you can sauté a green or red pepper along with the onion. And if you like spicy food, add a chili pepper to the garlic sofrito for a brutal kick.
