Ragù di tonno (tuna sauce) is a traditional sauce from the Trapani area. This part of Sicily has always been at the heart of the routes taken by the prized Mediterranean bluefin tuna and, until a few years ago, they were fished at the Tonnara di Favignana (Favignana Tuna Factory). Ragù di tonno is a perfect sauce for busiate, a type of pasta that is also from Trapani, and which used to be made using a special tool called a ‘buso’.
Ingredients
- Busiate trapanesi – 400 g
- Peeled tomatoes – 400 g
- Fresh tuna – 300 g
- 2 cloves of garlic
- 1/2 Onion
- Dry white wine – 1/2 glass
- Basil
- Mint
- Bay leaves
- Salt
- Pepper
- Oil
Preparing Busiate Trapanesi al Ragù di Tonno
To make Busiate con Ragù di Tonno, start by soaking the tuna in salted water for about an hour. Heat four tablespoons of oil in a frying pan and soften the ½ onion. Add the peeled tomatoes, basil leaves, salt and pepper and cook for about ten minutes. In another pan, put five tablespoons of oil and brown two cloves of garlic together with a bay leaf. Add the diced tuna and brown it on all sides. Add half a glass of dry white wine and, once it has evaporated, remove the garlic. Add the tomato sauce and mint leaves and cook for twenty minutes, adding hot water. Cook the busiate in plenty of salted water with a spoonful of oil added and then stir them into the sauce.
