Orechhiette in tuna ragout
This simple seafood pasta overcomes the limitations of winter tomatoes.
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- 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
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.