Ragu of Tuna and Thyme Recipe

Name: Ragu of Tuna and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh tuna; 1/4 cup all-purpose flour; 4 tablespoons olive oil; 2 cloves garlic, peeled and minced; 2 jalapeno peppers, seeded and minced; 2 medium onions, peeled and chopped fine (about 2 cups); 1 tablespoon coarse salt; 6 sprigs fresh thyme, tied together with kitchen twine; 1 quart water; 6 medium potatoes, peeled and cut into 4-by-3-inch pieces (about 2 pounds); 4 large green bell peppers, roasted and sliced (see note); 1 tablespoon fresh thyme leaves

Servings: persons

2 pounds fresh tuna
1/4 cup all-purpose flour
4 tablespoons olive oil
2 cloves garlic, peeled and minced
2 jalapeno peppers, seeded and minced
2 medium onions, peeled and chopped fine (about 2 cups)
1 tablespoon coarse salt
6 sprigs fresh thyme, tied together with kitchen twine
1 quart water
6 medium potatoes, peeled and cut into 4-by-3-inch pieces (about 2 pounds)
4 large green bell peppers, roasted and sliced (see note)
1 tablespoon fresh thyme leaves

1
Remove and discard the skin from the tuna, and cut the meat into 16 chunks, each about 4 inches by 3 inches.
2
Dredge the chunks in the flour, shaking off the excess.
3
In a saucepan or earthenware casserole, heat the olive oil.
4
Quickly brown the fish on all sides.
5
With a slotted spoon, remove the chunks to a plate and set aside.
6
Add the garlic, hot peppers, onions, salt and thyme to the oil, and cook, stirring frequently, until the onions are lightly golden.
7
Add water, bring to a boil, and add the potato pieces.
8
Lower the heat, and simmer for 20 minutes or until the potatoes are barely tender.
9
Add the roasted peppers and the tuna, and cook 10 minutes more.
10
Remove from the heat, discard the thyme sprigs and adjust the seasonings.
11
Garnish with the thyme leaves, and serve right from the casserole.

591

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 2 pounds fresh tuna, 1/4 cup all-purpose flour, 4 tablespoons olive oil, 2 cloves garlic, peeled and minced, and more.

Yes, Ragu of Tuna and Thyme 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!

Ragu of Tuna and Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions