Italian
Genovese of the Sea with Fresh Tuna
by Federico Fusca Chef · 332K subscribers on YouTube
A Neapolitan twist on the classic Genovese pasta sauce, made with fresh tuna and caramelized onions. Slow-cooked to perfection, this rich and flavorful sauce is served with spaghetti.
- Cook
- 2h
- Servings
- 6
- Difficulty
- easy
Ingredients
9 items- 500 gFresh Tuna
- 1.5 kgOnions
- Saltto taste
- Black Pepperto taste
- White Wine1 glass
- 350 mlTomato Passata
- Fresh Basila few leaves
- 500 gSpaghettoni
- Olive Oilgenerous amount
Method
- Peel and slice 1.5 kg of onions thinly into julienne strips.
- Cut 500 g of fresh tuna into cubes.
- Heat a generous amount of olive oil in a large pot. Add all the onions and stir. Let them wilt over medium heat for about 5 minutes. Season with pepper only (salt will be added later).
- Add the tuna cubes to the pot and stir well. Cook until the tuna begins to fall apart ('straccotto').
- Add a glass of white wine and 350 ml of tomato passata. Stir, then cover and let it simmer on low heat for about 2 hours.
- Cook 500 g of spaghetti in salted boiling water until al dente.
- In a large pan, take some of the onion-tuna sauce, add fresh basil leaves, then drain the spaghetti and toss together, coating evenly.
- Plate the pasta and garnish with a fresh basil leaf.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
