Ingredients:

• ü  Tuna Tail (I live not that far from Misaki Port, which is one of Japan’s Tuna

• ü  500g of small to medium size plum tomatoes

• ü  Handful of Crapes

• ü  Couple of stems of Rosemary

• ü  5 Anchovy filet

• ü  Stick of Cinnamon

• ü  ½ small Onion (chopped)

• ü  4-5 whole Garlic cloves

• ü  2 red chilies (seeds removed)

• ü  2tbsp of extra virgin Olive Oil

• ü  ½ cup of Tomatoes puree

• ü  1 cup of Chicken stock

Instruction:

• ü  Trim the fat layer of Tune - Tuna tail contains surprising amount of fatty layer and this needs to be trimmed off, if not dish will be oily.

• ü  Cut the tail into 4 pieces (or whatever the size you desired)

• ü  Season Tuna with salt and pepper

• ü  Boil tomatoes lightly, run cold water through and take off the skin, cut each tomato to half

• ü  In an appropriate size cooking pot, fry ingredients starting with Onion, garlic and the rest

• ü  Pour tomato puree followed by plum tomatoes and chicken stock bring it to boil

• ü  Transfer the contents into a different bowl, place Tuna in the cooking pot

Transfer contents from the bowl back to the cooking pot, close the lid and cook in slow heat about 20 minutes and serve with pasta