Tuna à la catalane is one of the great dishes of Catalan cuisine, shared between southern France and north-eastern Spain. Generous chunks of tuna are simmered in a rich, fragrant sauce of tomatoes, peppers, olives and herbs. Hearty, flavourful and deeply satisfying.
Ingredients (serves 4)
- 600 g fresh tuna steaks, cut into chunks
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 1 x 400 g tin of chopped tomatoes
- 100 g green or black olives
- A sprig of fresh thyme and a bay leaf
- 1 tbsp tomato purée
- Olive oil
- Salt and pepper
- Fresh flat-leaf parsley (to serve)
Instructions
- Season the tuna chunks with salt and pepper. Heat olive oil in a large frying pan and sear the tuna on all sides until golden. Remove and set aside.
- In the same pan, sauté the onion and garlic until softened. Add the red pepper and cook for 5 minutes.
- Stir in the tomato purée, then the chopped tomatoes, olives, thyme and bay leaf. Season well.
- Simmer the sauce over medium heat for 15 minutes.
- Return the tuna to the pan. Cover and cook over gentle heat for 8–10 minutes.
- Garnish with fresh parsley and serve with crusty bread or steamed rice.
Bon profit! 🇪🇸🐟 (Bon appétit in Catalan!)
About This Recipe
Catalan-Style Tuna is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: Around 1 hour
- Serves: 4
- Difficulty: Easy
Tips for the Best Results
- Season in layers as you cook the Catalan-Style Tuna rather than only at the end.
- Let roasted or braised meat rest before serving so the juices redistribute.
- Bring the dish together over gentle heat; a slow finish deepens the flavour.
- Taste before serving and adjust salt, acid and freshness to your liking.
Serving Suggestions
Serve the Catalan-Style Tuna with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.
Storage
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.
