Monday, 16 January 2017

Tuna Bolognese on Pasta

It sounds weird to make a Bolognese sauce with fish,  but the concept of this sauce is an easy adaption of an Italian classic.

Use fresh tuna if you have the chance to get good quality or use a high quality can of tuna. To make the taste even more vivid, add a good amount of capers to the sauce.

recipe for 4:
2 cans of tuna (400g total)
1 carrot
50 g leek
1 can of tomatoes
3 shallots
2 spring onions
3 cloves of garlic
2 tbsp olive oil
150 ml red wine
1/2 tsp chiliflakes
1 tsp thyme
1 tsp herbes de Provence
1 tsp sugar
1 chicken stock cube
50 g capers
400 g bow tie or penne pasta
fresh basil

Start in a pot with oil , onions, garlic, leek and carrots and soften them. Add the tomatoes and the red wine, stock cube and spices and cook for 10 minutes. Add the tuna in chunks and the capers, cook for 8 more minutes.
Cook the pasta and enjoy with some fresh basil!

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