Entree: Saint Helena, Ascension and Tristan da Cunha – Tuna Bolognese (Local tuna simmered in a rich tomato and herb Bolognese-style sauce served with pasta)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (454 g) fresh tuna steaks, skin removed and cut into 1/2-inch (1 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 carrots, finely diced, approx. 6 oz (170 g)
- 2 celery stalks, finely diced, approx. 3 oz (85 g)
- 3 cloves (approx. 9 g) garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 can 28 oz (800 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) fish or vegetable stock
- 1 bay leaf
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) red pepper flakes (optional)
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 12 oz (340 g) dried pasta (spaghetti, tagliatelle, or local preferred)
- 2 tbsp (30 ml) chopped fresh parsley
- 1/4 cup (25 g) grated Parmesan or Pecorino cheese for serving (optional)

Instructions

1. Pat the tuna pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat and quickly sear the tuna in batches for 30–45 seconds per side just to color; remove and set aside. The tuna should remain mostly rare as it will finish cooking in the sauce.
2. In the same skillet, add remaining 1 tbsp (15 ml) olive oil. Add onion, carrot, and celery and cook over medium heat until softened and lightly golden, about 7–9 minutes. Stir in garlic and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1–2 minutes, then pour in the white wine to deglaze, scraping browned bits. Let the wine reduce by half, about 2–3 minutes.
4. Add crushed tomatoes, stock, bay leaf, oregano, red pepper flakes, remaining salt and pepper. Bring to a gentle simmer, then reduce heat and cook uncovered 15–20 minutes to concentrate flavors.
5. Return seared tuna to the sauce, breaking larger pieces slightly with a spoon so the fish disperses through the sauce. Simmer gently 5–8 minutes until tuna is cooked through and flavors meld. Taste and adjust seasoning.
6. Meanwhile cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup (120 ml) pasta cooking water, then drain.
7. Toss pasta with the tuna Bolognese, adding a little reserved pasta water if needed to loosen the sauce. Serve topped with chopped parsley and grated cheese if using.