Entree: Italy – Tonno in Umido con Broccoli, Pomodori e Pecorino (Braised tuna with broccoli, tomatoes and Pecorino)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 4 min

Total 34 min

Ingredients

- 4 tuna fillets, approx. 6 oz (170 g) each
- 2 cups (170 g) broccoli florets
- 4 Roma tomatoes, peeled and chopped, approx. 12 oz (340 g) total
- 1 medium red onion, finely chopped
- 4 cloves garlic, thinly sliced (12 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine or fish stock
- 1 cup (240 ml) tomato passata or crushed tomatoes
- 1/2 cup (50 g) Pecorino Romano, finely grated
- 1/2 tsp (2.5 g) dried thyme or rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add chopped red onion and cook 5–6 minutes until translucent. Add sliced garlic and cook 30 seconds until fragrant.
2. Add chopped Roma tomatoes and tomato passata; simmer 6–8 minutes until sauce slightly thickens. Stir in white wine or stock and dried herb; season with salt and pepper.
3. Add tuna fillets to the sauce, spooning sauce over them. Cover and simmer gently 6–8 minutes, turning once, until tuna is opaque and cooked through but still moist.
4. Meanwhile, steam or blanch broccoli florets until tender, about 3–4 minutes, then add to the skillet in the last 2 minutes to warm through and absorb sauce flavors.
5. Remove from heat, sprinkle grated Pecorino Romano over the tuna and broccoli, and let sit 1 minute to melt slightly. Garnish with chopped parsley and serve hot.