Yellowfin tuna selected from larger fish will be the most expensive. Select a fish of even colour and clear unblemished flesh. The most highly prized part of the tuna is the belly. It is the fattiest part of the fish and is best for eating raw or quick grilling
250g of drained, tinned tuna
6 tbsp of extra virgin olive oil
1 finely chopped onion
3 minced garlic cloves
8 chopped anchovies
150g of sliced button mushrooms
300g of chopped, ripe tomatoes
2 sprigs chopped fresh oregano
150g of pitted black olives
half a cup of chopped, flat-leaf parsley
In a pan, heat 6 tbsp of extra virgin olive oil and lightly fry a finely chopped onion, 3 minced garlic cloves, 8 chopped anchovies and 150g of sliced button mushrooms for 4-5 minutes till soft. Add 300g of chopped, ripe tomatoes, 2 sprigs chopped fresh oregano and 150g of pitted black olives, simmering for 5 minutes more. Add 250g of drained, tinned tuna and half a cup of chopped, flat-leaf parsley, simmering for 15-20 minutes, stirring until the tuna has broken up.
Season with salt and pepper and serve with grilled fresh tuna steaks.
Makes enough for 10 or more serves.