Calabrian-Style Tuna

from Food & Wine

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Meaty tuna—we recommend fresh, but jarred also works—stands up to the bold, chili-infused tomato sauce. Pro tip: Moderate the heat on your pan as noted below to reach proper sear when needed (for protein) and gentle heat when needed (for aromatics).


  • 3 Tbsp. olive oil
  • 4 (6 oz.) fresh tuna fillets
  • 1-¼ tsp. kosher salt, divided
  • 1 tsp. pepper, divided
  • 2 oz. chopped pancetta
  • ½ cup chopped shallots (2 small)
  • ¼ cup chopped Calabrian chilis in oil*
  • 4 garlic cloves, minced
  • 4 anchovy fillets, chopped
  • ¼ cup dry white wine
  • 1 cup Mutti® Tomato Puree (Passata)
  • ¼ cup chopped parsley, divided

How to prepare

  1. Heat oil in a large skillet over high heat. Sprinkle tuna with ¾ teaspoon salt and ¾ teaspoon pepper. Sear tuna 2 minutes per side until just cooked through. Remove from pan; set aside.
  2. Reduce heat to medium and add pancetta and shallots into same pan. Sauté until shallots are slightly caramelized, 4-5 minutes, stirring occasionally. Add chilis, garlic, and anchovies; sauté 2 minutes. Add wine, increase heat to medium-high, and simmer 2 minutes. Stir in Mutti® Tomato Puree and remaining 1/2 teaspoon salt. Cook until sauce is slightly thickened, 2-3 minutes. Stir in 2 tablespoons parsley and remaining 1/4 teaspoon pepper.
  3. Return tuna to pan and simmer 2 minutes. Garnish with remaining parsley and serve.

Recipe tip: Calabrian chilis in oil can be found at specialty food stores or online retailers.

Recipe developed in partnership with Mutti® by Food & Wine.