1poundtuna bloodline and scraps(your fish monger will have this but be surprised you are asking for it)
1teaspoonfennel seed
1/2cup chili paste,(1 part each: ancho, passilla and Chipotle) or 3 Teaspoons chili powder)
1teaspoonfinely chopped ginger
1teaspoonfinely chopped garlic
1teaspoonsalt
For the Sauce
232-oz cans whole peeled tomatoes (My mother will be mad if you don’t make sure they are actually from Italy, check the can!)
1small cantomato paste
1medium yellow onion, finely diced
1clovesgarlic, finely chopped
1/4cupgrapeseed oil
1/4cupextra virgin olive oil
Instructions
To make the tuna blood sausage
Grind the tuna blood line and scrap in a meat grinder. Mix in all the spices and refrigerate overnight.
To make the sauce
Heat a large sauce pot (something with a heavy bottom about 9” diameter) until very hot. Add the grapeseed oil and wait until just starting to smoke.
Sear the ground tuna all at once and stir/scape the bottom of the pan until it is all seared (about 3 minutes). Remove tuna and refrigerate.
Add extra virgin olive oil to pan and sautee onions and garlic until translucent. Add tomato paste and stir until oil is absorbed and then released back. Add canned tomatoes and then fill each can with water and add to pot. (The water allows the tomatoes to cook for a longer time, which helps the tomatoes break down). Simmer, stirring every 15 minutes until reduced by 1/3 (about 40 minutes to 1 hour).
Add the tuna back to the sauce and bring to a boil. Turn off heat. Add salt and pepper to taste and then chop a handful of basil and parsley and stir into the sauce.
Cook the pasta
Boil some water and season until it tastes like the ocean. Add rigatoni and cook to al dente. Strain and top/toss with tuna bolognese. Top with more fresh herbs.