1 Bluefin tuna ossobuco
50 g Tomato purée
1 Onion
2 Fresh tomatoes
5 Garlic cloves
30 g Capers
1/2 l Marsala wine
50 g Black olives
1 Lemon
10 g Parsley
10 g Fresh oregano
1 tbsp Flour
1 tbsp Oil
120 g Rissone
30 g Mascarpone
20 Basil leaves
10 cl Cream
50 g Parmesan
Black pepper

Ossobuco “a la italiana”

Made up of the loins found next to the spine of the tuna and the bone itself, ossobuco always creates an impression. This is a particularly distinctive cut given its high level of collagen, giving it greater silkiness. It is suitable for all types of preparation, grilled, roast, stewed, although casseroled with a fortified wine it produces a truly memorable dish. Today we try it “a la italiana”.


Brown the floured ossobuco in a deep frying pan and set aside.

In the same pan, soften the garlic and onion in a little oil. When the onion is translucent, add the peeled and seeded fresh tomato cut into large chunks, and cook until it forms a paste.

Add the tomato purée, cook for 5 minutes and add the ossobuco and Marsala wine, then reduce. Cover and cook on a very low heat until the tuna is tender (around 15 min). Add the black olives, cook for 2 min, and leave to rest off the heat for 10 min. Garnish with the fried capers to serve.


Boil the pasta for 5 min.

Place the pasta, cream, salt and pepper in a deep frying pan. Cook for 2 min and add the mascarpone, the parmesan and lemon zest, and cook over a moderate heat until the texture is creamy. Add a few basil leaves before serving.


Present the ossobuco in one pan and the rissone in another.

On the plate: Spoon the tomato sauce onto the plate, with a piece of tuna on top, and garnish with fried capers. Serve the creamy rissone as a side dish.