Freefrom Tuna with Italian Sausages and Tomatoes
Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free
Another of these meat/fish dishes which were so popular a hundred years ago – although we usually seem to prefer to keep meats and fish separate these days. Shame – they work well together. Italian sausages are good for those on gluten-free diets as they are made entirely from meat with no added rusk. However, any fairly spicy, all meat sausage will do for this dish.
- 1 tbsp olive oil (the sausages will give out quite a lot of fat so you should not need more)
- 1 large Spanish onion, or 2 medium onions, peeled and sliced fairly thinly
- 4 cloves garlic, peeled and sliced thinly
- 2 sticks celery, trimmed and chopped small
- 4 Italian sausages, cut into thick rounds
- 200g / 7oz field mushrooms, wiped and sliced
- 250g / 9oz tinned chopped tomatoes
- 250g / 9oz tuna steak or fillet cut into
- thick matchsticks hot sauce – check ingredients carefully
- sea salt and freshly ground black pepper
- large handful of parsley
- Heat the oil in a large wide pan and add the onion, garlic, celery and sausages.
- Fry all together fairly gently for 20–25 minutes. You want the sausages to brown slightly and the the vegetbles to soften.
- Add the mushrooms and continue to fry for another 3–4 minutes, then add the tomatoes.
- Mix well then continue to cook for another 10 minutes or until the tomatoes are well broken down and amalgamated into the vegetables.
- Add the tuna and continue to cook for a further 3–4 minutes or until the tuna is nearly cooked through.
- Season to tastes with salt, pepper and several good shakes of hot sauce. You do not want it to be fiery but you want a bit of bite at the back of your throat.
- Just before serving, stir in the chopped parsley.
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