May
now is leaving us, and us here in Sicily and that 'the month of tuna!
It often happens that during the month there are dog days, the sky loses its color blue
to be covered with a thin layer of clouds that veil the sun in days ... so 'to the markets "Vucciria" or of "Ballaro '" the fishmongers abbanniano (shouting): Arrival' u 'tempu' ra tunnina!
This month in June and the tuna is king on our plates this year, among other
and not 'not so expensive and then off to the fish more' good we have!
And there 'with no self-respecting Sunday ragu' of tuna on the table!
Among other handy 'cause you solve the first and second together.
For this dish I used:
900 g fresh tuna part near the neck rather than fat which is called "Spissu"
80g of tomato paste in a can, of course, we use the "astrattu" ie '
concentrate prepared at home in August when the tomatoes and the sun and 'the right one!
2 bottles of tomato sauce that also strictly "home made" to replace the one that bought
to super.
1 nice onion 3 cloves of garlic, a sprig of mint
pepper and salt to taste.
begin preparing the piece of tuna, making the classic "ammuttunata" ie 'the incised at different points in these holes and introduce some chopped garlic, mint, salt and pepper.
We have a little oil in a frying pan and fry the tuna to seal it.
Cut the onion, put a little oil in a frying pan, do we add the concentrate diluted with a few tablespoons of water, then the tomato sauce and let go a bit '. When we see that the sauce begins to dry, put the slice tuna and cook for an hour or so low, it all depends the size of the slice.
At this point the sauce 'and' the busiati are ready to cook in the pot ... what to say bon appetit!
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