Tuna and Mushroom Ragu
Tuna and Mushroom Ragu
Ingredients
- ¼ cup extra virgin olive oil
- ¼ yellow onion, diced
- 8 oz. package cremini mushrooms, sliced
- 1 tbsp Crown Prince Natural Anchovy Paste
- 4 cloves garlic, minced
- ½ cup chopped fresh basil
- ½ cup fresh oregano leaves
- 1 can (28 oz.) whole Italian style tomatoes
- 1 can (12 oz.) Crown Prince Natural Solid White Albacore Tuna in Spring Water – No Salt Added, drained and flaked
- salt and black pepper, to taste
Directions
Heat a large sauté pan over medium high heat and add olive oil when the pan is hot. Add onion and stir until translucent. Add mushrooms and stir occasionally until mushrooms are browned and all moisture has evaporated. Add anchovy paste, garlic and herbs. Stir to combine, then add tomatoes. Lower heat to medium low, cover with a lid and simmer for one hour. Remove the lid and continue to simmer for one hour. With a spoon, break up any tomatoes that haven’t broken up on their own. Add tuna and season to taste.
Serve hot with the pasta of your choice, or try our Anchovy Pasta!
Serves: 4-6
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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