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Calabrian-style tuna (Tonno Alla Calabrese)


  • 1/4 cup (60 milliliters) olive oil
  • 600 grams tuna steak, cut into 4 pieces
  • 1/4 teaspoon (1 milliliter) salt
  • 1/4 teaspoon (1 milliliter) pepper
  • 1/2 cup (120 milliliters) chopped pancetta
  • 2 cloves garlic, sliced
  • 1/2 red onion, finely sliced
  • 2 cups (480 milliliters) passata
  • 1/2 teaspoon (2.5 milliliters) chili powder
  • 1/2 cup (120 milliliters) capers
  • 1/2 cup (120 milliliters) pitted black olives
  • 1/4 cup (60 milliliters) basil, chiffonaded, plus extra for garnish


  1. Heat olive oil in a skillet.
  2. Rinse the tuna steaks and pat dry. Season with salt and pepper. Fry in the skillet to brown on both sides. Remove to a plate.
  3. Add pancetta and cook. Add garlic and onion and cook until translucent. Add passata, chili powder, capers, and olives. Bring to a low boil and cook 15 minutes.
  4. Add tuna back to pan and cook for two minutes. Take off the heat and transfer to a serving plate. Sprinkle with basil and drizzle with olive oil.

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