Tuna Stew (Stracotto Di Tonno)

Method

1. Cut the tuna into large chunks, keeping the fatty parts.
2. In a bowl, combine the tuna with celery, carrot, onion, garlic, spring onion, Persian dried limes (black and white), juniper berries, dried bay leaves, fennel seeds, cloves, mace, long pepper, and a drizzle of oil and soy sauce. Mix well.
3. Cover and marinate in the refrigerator for at least 1 hour, preferably 12 hours or overnight.
4. Finely chop celery, carrot, and onion for the soffritto.
5. Heat abundant oil in a large pot and sauté the soffritto until softened.
6. Remove the tuna from the marinade, pat dry, and discard any large spice pieces.
7. Add the tuna to the pot and sear on all sides over high heat until a crust forms.
8. Add crushed tomatoes and passata (tomato puree) to cover the tuna.
9. Add a few whole garlic cloves and bay leaves (optional, for flavor).
10. Cover and simmer on low heat for 2 hours, until the tuna is very tender and flakes easily.
11. Remove bay leaves and any large spice pieces.
12. Cook paccheri pasta according to package directions until al dente.
13. Add the cooked pasta to the tuna sauce, toss with a splash of pasta water to emulsify.
14. Serve with grated pecorino cheese on top.