Tuna Bolognese
Gnocchi, Lemon, Pickled Aji Amarillo Chiles, Parsley, Oregano Breadcrumbs
Chef George Madosky of a.kitchen at Hotel AKA Washington Circle | Washington, DC
Adapted by StarChefs | December 2026 | Photo: Will Blunt
INGREDIENTS
Gnocchi:
8 pounds potatoes, roasted, riced, and chilled
9 egg yolks
Rosemary salt
250 grams brown butter
500 grams all-purpose flour
Tuna Bolognese:
Olive oil
2½ kilograms ground tuna
1 kilogram brunoise onions
500 grams brunoise carrots
500 grams brunoise celery
200 grams minced garlic
40 grams chopped rosemary
40 grams chopped sage
15 grams Aleppo pepper
250 grams preserved tomato paste
200 grams fermented mushroom paste
400 grams red wine
4 kilograms fumet stock
Zest and juice of 4 lemons
Fish sauce
Hot sauce
Grated nutmeg
To Assemble and Serve:
Kosher salt
1 tablespoon unsalted butter
Lemon juice
Pickled aji amarillo chiles
Parsley leaves
Oregano breadcrumbs
METHOD
For the Gnocchi:
In a large mixing bowl, combine riced potatoes and egg yolks until nearly homogeneous. Season with rosemary salt. Slowly stream in brown butter, gently stirring to incorporate. Working in batches, add flour, using gloved hands to carefully fold until dough comes together. Transfer dough to a lightly floured work surface. Knead until gluten is developed and desired consistency is achieved. Shape into gnocchi. Transfer to a floured sheet tray. Cover and refrigerate.
For the Tuna Bolognese:
In a wide rondeau over medium-high flame, heat oil. Place tuna in a mixing bowl and generously season with salt and pepper. Working in batches, sear tuna in hot oil until cooked through. Transfer to a sheet tray and set aside. In the same rondeau, add onions, carrots, and celery. Sweat until vegetables are fork-tender. Add garlic, rosemary, sage, and Aleppo pepper. Reduce heat and cook 45 minutes, stirring occasionally. Add tomato paste and fermented mushroom paste. Cook additional 20 minutes, or until mixture begins to lightly caramelize. Deglaze pan with wine. Cook until liquid has reduced by seventy-five percent. Add seared tuna and fumet stock. Let simmer 1 hour, stirring frequently to break up tuna. Season with lemon juice, lemon zest, fish sauce, hot sauce, and nutmeg. Reduce heat and keep warm.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add Gnocchi and cook 4 minutes, or until al dente. Strain and transfer to Tuna Bolognese. Stir to evenly coat. Stir in butter. Season with lemon juice. Transfer mixture to a large serving bowl. Garnish with chiles, parsley, and breadcrumbs.
