La Tunnina del Rais Recipe

Name: La Tunnina del Rais
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds tuna, cut in 4-inch chunks; 2 tablespoons fine sea salt; 1/2 cup olive oil; 3 fat cloves garlic, peeled, crushed, and minced; 2 large yellow onions, peeled and thinly sliced; 2 pounds very ripe tomatoes, peeled, seeded, and coarsely chopped; 1/2 cup salted capers, rinsed and dried; 8 ounces green Spanish olives, stones removed; 4 ounces white raisins; 1 1/2 cups red wine; 2 tablespoons best-quality red wine vinegar

Servings: persons

3 pounds tuna, cut in 4-inch chunks
2 tablespoons fine sea salt
1/2 cup olive oil
3 fat cloves garlic, peeled, crushed, and minced
2 large yellow onions, peeled and thinly sliced
2 pounds very ripe tomatoes, peeled, seeded, and coarsely chopped
1/2 cup salted capers, rinsed and dried
8 ounces green Spanish olives, stones removed
4 ounces white raisins
1 1/2 cups red wine
2 tablespoons best-quality red wine vinegar

1
Bathe the chunks of tuna in cold, sea-salted water (2 tablespoons fine sea salt to 2 quarts water) for 1/2 hour.
2
Rinse the tuna under cold water and dry the flesh on absorbent paper towels.
3
Over a lively flame, heat the olive oil in a large ceramic or terra-cotta pot and sear the tunaonly those pieces at a time that will fit without touchingbrowning them well, until crisp on all sides.
4
As the tuna is seared, remove it to a holding plate.
5
When all the tuna has been seared, lower the flame and add the garlic and onions to the still-hot oil, rolling them about until soft but not colored.
6
After 5 minutes, add the tomatoes, capers, olives, raisins, and the wine.
7
Heighten the flame a bit and permit the sauce to reduce for 3 to 4 minutes.
8
Off the heat, stir in the vinegar.
9
Add the tuna to the sauce, including any accumulated juices from the holding plate.
10
Over a low flame, braise the tuna in its sauce for 5 minutes, covering the pot with a skewed lid.
11
Allow the tuna to rest for 1 hour or so and present it, at room temperature, in shallow bowls with a benediction of wine vinegar, chunks of roasted semolina bread, red wine, and tales of the Saracens.
12
The braising sauce is also a wonderfully rich condiment for pasta.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds tuna, cut in 4-inch chunks, 2 tablespoons fine sea salt, 1/2 cup olive oil, 3 fat cloves garlic, peeled, crushed, and minced, and more.

Yes, La Tunnina del Rais falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

La Tunnina del Rais

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions