Cut the tuna into 2.5cm/1 in chunks. Heat the oil in a large pot and fry the tuna until browned. Add the onions, garlic, herbs and bay leaves and continue to cook for 2 minutes. Pour in the wine and cook for a further 2 minutes. Add the fresh chopped tomatoes and sun-dried tomatoes and cook for 3 to 5 minutes more before adding in the fish stock. Bring the liquid to the boil and then reduce the heat to gentle simmer. Cook for a further 10-15minutes and serve with plain boiled rice.
Serves 4Email this Recipe Back to Guest Chef 2