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Orecchiette in tuna ragout

Neil Perry
Neil Perry

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Orecchiette in tuna ragout.
Orecchiette in tuna ragout.William Meppem
easyTime:< 30 mins

This simple seafood pasta overcomes the limitations of winter tomatoes.

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Ingredients

  • 400g good-quality dried orecchiette

  • 1/2 cup extra virgin olive oil

  • 2 small brown onions, thinly sliced

  • 1 clove garlic, crushed

  • sea salt and freshly ground pepper

  • 250g crushed tinned tomatoes

  • 1/2 cup dry white wine

  • 24 Ligurian olives

  • 1/2 cup fresh mint leaves, finely chopped

  • 400g fresh tuna, cut into 2cm cubes

Method

  1. Cook the orecchiette in a large pot of boiling salted water for 7-8 minutes (about a minute or so less than directed on the packet) or until it is al dente.

    Drain and set aside.

    While the pasta is cooking, heat half the olive oil in a non-stick frying pan.

    When hot, add the onion, garlic and salt to taste and cook, stirring, for 5 minutes or until soft.

    Add the tomatoes and wine and simmer a further minute until the wine has evaporated.

    Add the olives and mint, shake the pan for a minute, then remove from the heat.

    In another non-stick pan, heat the remaining olive oil.

    When hot, add the tuna and sprinkle with salt.

    Sear on all sides. The tuna should be medium-rare in the middle.

    Add the tuna to the sauce, then add the orecchiette.

    Fold through and mix completely.

    Check the seasoning, add lashings of fresh pepper, divide pasta among 4 bowls and serve.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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