Pasta with Fresh Tuna & Tomato
(“Pasta con Tonno e
“Pasta ca’ Tunnina e Pumaroru”)
Pasta with tuna fish and tomato is easy to prepare: a gourmand dish with
a great taste!
Make sure the tuna fish is of first quality and more important that it
oz. fresh tuna, diced
tablespoons olive oil, divided
· 3 cloves of garlic,
· 2 pints cherry tomatoes halved or a
14 oz. can chopped
· ¼ cup basil leaves,
· ½ cup of white
· 1 lb. bow tie
· Salt and pepper to
· 1 tablespoon of chopped fresh mint
· A few sprigs of mint for
In a large skillet (12 ½ inch wide) place 3 tablespoons of oil and
over a high heat sauté the tuna fish cooking it in batches. Fry each batch for about 2 minutes, stirring
continuously. Transfer to drain in a dish covered with paper towels: set aside and sprinkle with some
Discard frying oil and in the same skillet, over a medium heat place 2 tablespoons of olive oil
and the garlic. When the garlic is light golden in color, add in the tomato, the chopped basil, salt and pepper to
taste. Bring to a boil, lower the heat and simmer it for 10 minutes, stirring occasionally. Add the tuna into the
sauce, add the wine and increase the heat to high, until most of the alcohol in the wine evaporates (1 or 2
minutes); adjust for salt, and lower the heat to a simmer. Cook the sauce for additional 5 minutes or until it
reaches a good consistency.
Cook pasta according to manufacture’s directions, reducing recommended cooking time
by 2 minutes.
Drain pasta and reserve a cup of the cooking liquid.
Transfer the pasta into the sauté pan with the sauce and
add the minced mint and the remaining tablespoon of olive oil. Over a low heat gently turn the pasta for about 2
minutes. Toss until pasta and sauce are well combined and season to taste with salt and
If pasta gets too dry add some of the reserved liquid. Remove from the flame and
serve immediately in individual pasta bowls.
Garnish each plate with a mint sprig. Pair the pasta with tuna with a Sicilian wine like the Etna Rosso by Grace,
or a California Zinfandel or else a young Pinot Noir.
2 cans of 5 oz. tuna in oil, drained, can be used if fresh tuna is not
Add the tuna to sauce, before adding the wine.