I associate fish in tomato sauce with the cheap canned variety, but it is not hard to do much better, as Italian Slow and Savory demonstrates: Start by making deep incisions all over the tuna steak and insert garlic slivers wrapped into leaves of mint or basil into these slits. Meanwhile, in a large sauté pan, sauté chopped onion in olive oil until it softens. Add the tuna and sauté it, too, for a few minutes on each side. Then, pour tomato sauce and wine into the pan, sprinkle cinnamon and hot pepper flakes, bring to a boil, and simmer for 40-60 minutes. Salt to taste. When serving, break up the fish into irregular chunks, pour sauce with onions over it, and sprinkle with chopped mint or basil.
- thick tuna fillets, up to 3 pounds- 3 cloves garlic, cut into slivers
- leaves from mint or basil, coarsely chopped
- 1/2 cup olive oil
- 1 yellow onion, chopped
- 1 small can of tomato paste with 1 cup of water,
or a cup of tomato sauce
- 1 cup of white wine
~ 1 tsp cinnamon
~ a pinch or two of hot chile pepper flakes