in Italy

Fiery Tonno Bolognese a la Papa

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Ingredients for 4 servings:

  • 2 cans of tuna, in its own juice
  • 2 m.-sized onion(s)
  • 3 cloves garlic
  • 2 red chili peppers
  • 1 can of tomatoes, (pieces) or pureed
  • 1 tbsp extra virgin olive oil
  • n. B. Salt and pepper, from the mill
  • 2 tbsp black olives, pitted
  • e.g. tomato paste
  • e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

alternative Bolognese with tuna

Drain the tuna well. Heat the oil in a hot pan and fry the tuna. Peel and finely dice the onions and garlic. Deseed and finely dice the chili peppers. Add to the tuna and let it become translucent. Once the tuna and onions are fried, add the tomatoes. Adjust the consistency with the tomato paste. Season with salt and pepper and let it rest for a short while. Serve with penne or mini penne rigate. Another way to serve is to arrange the cooked pasta on arugula and pour the Bolognese sauce over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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