Slow simmered Bavette al Tonno, inspired by Tuna alla Siciliana with Capers and Olives
Slow simmered Bavette al Tonno, inspired by Tuna alla Siciliana with Capers and Olives
by Gulliveig
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Gulliveig
Captions of the images from last to first:
* Mise en place: the main ingredients * Sauté finely chopped onions and garlic * Add tuna * Add the capers * Stir in pitted, chopped olives * Add a generous amount of oregano * Add chopped tomatoes * Mix well * Season with freshly ground pepper, then cover and simmer on low heat for up to two hours; as dinner time approaches pre-cook the pasta (here: bavette) until it’s just under al dente * Add the pre-cooked bavette to the pot and cook together until the pasta reaches al dente * Serve hot – Buon appetito!
1 Comment
Captions of the images from last to first:
* Mise en place: the main ingredients
* Sauté finely chopped onions and garlic
* Add tuna
* Add the capers
* Stir in pitted, chopped olives
* Add a generous amount of oregano
* Add chopped tomatoes
* Mix well
* Season with freshly ground pepper, then cover and simmer on low heat for up to two hours; as dinner time approaches pre-cook the pasta (here: bavette) until it’s just under al dente
* Add the pre-cooked bavette to the pot and cook together until the pasta reaches al dente
* Serve hot – Buon appetito!