Tuna Bolognese

Finely chop the onion, celery, carrot, parsley, and garlic. Heat the extra virgin olive oil in a saucepan. skillet, add the chopped mixture and half of the butter, then let it wilt over low heatStop when the herbs are soft, shiny, and lightly golden, without letting the garlic or vegetables darken.

Pour the dry white wine on the soffritto Now that it's wilted, raise the heat slightly. Let it evaporate until you can no longer smell the alcohol and the sauce will once again be concentrated and fragrant. Continue cooking the herbs until you obtain a smooth sauce, without excessive liquid at the bottom of the pan. skillet.

Cut the fresh tuna into even slices to promote even cooking in the oven. If you choose the option adopted by some Bolognese families, first boil the tuna in water for about 30 minutes, then let it cool and proceed with slicing. If you don't have this option, use the raw slices directly.

Arrange the tuna slices in a baking dishArrange them in a single layer whenever possible. Spread the aromatic sauce between each slice, so that the seasoning remains in contact with the fish during cooking. Season with salt and pepper, dosing them evenly over the entire surface.

Melt the remaining butter without letting it brown, keeping it liquid and clear. Pour it over the tuna slices already arranged in the pan. baking dish, then drizzle with lemon juice. The dressing should spread over the fish and collect on the bottom without covering it completely, leaving the slices visible.

Bake it baking dish Cook at 180°C (356°F) for about 20 minutes. Check the tuna toward the end: the surface should be cooked and slightly shiny, while the flesh should remain soft. Avoid overcooking the fish, as this will dry it out.

Serve the tuna piping hot with sliced ​​boiled potatoes. Dress them with a sauce made from oil, finely chopped garlic, and parsley, spreading it while the potatoes are still warm. Complete the dish with pan juices collected in the baking dish.