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    Tuna Bolognese

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    Tuna Bolognese

    You can use any ready-made, rich tomato sauce to bind this delicious concoction together, or make your own by sautéing half a chopped onion in olive oil, adding 400ml passata and simmering for 20 minutes, then seasoning well with salt and pepper

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 450g fresh tuna
    • salt
    • freshly ground black pepper
    • 1 medium egg, beaten
    • 1 tbsp plain flour
    • 400g spaghetti
    • 2 tbsp olive oil
    • 2 cloves garlic, thinly sliced
    • 100ml white wine
    • 4 tomatoes, peeled, quartered and seeded
    • 8 tbsp rich tomato sauce (see above)
    • 1 tbsp roughly chopped flat leaf parsley


    1. Chop the tuna into small pieces, then crush into a rough paste with the flat of a knife. Put in a bowl, season with salt and pepper and mix in about 1 tsp beaten egg and the flour to bind into a paste. Form into 16 walnut-sized balls. Bring a large pan of water to the boil and salt well. Add the pasta and cook according to packet instructions.
    2. Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the garlic and sauté briefly, then add the tuna balls and sauté, stirring, for 6-8 minutes, until golden brown all over. Add the white wine and cook until the liquid has evaporated.
    3. Add the peeled tomato. Cook briefly, stirring, until it begins to soften, then add the tomato sauce. Cook until bubbling. Drain the pasta. Add the hot sauce to the pasta, with the parsley, toss and serve immediately.

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