Ingredienti:

  • 500g fresh tuna steak, sushi-grade, cut into 1cm cubes
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 400g canned diced tomatoes, undrained
  • 100g Kalamata olives, pitted and halved
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste
  • 400g pasta (spaghetti, linguine, or penne)
  • Pasta water, reserved
  • Extra virgin olive oil for drizzling
  • Fresh parsley, chopped, for garnish
  • Grated Pecorino Romano cheese (optional)

Istruzioni:

  1. Gently sear the cubed tuna in a pan with olive oil, garlic, and red pepper flakes (if using) over medium-high heat for just a minute or two. Season with salt and pepper. Remove from pan and set aside.
  2. In the same pan, heat the remaining olive oil. Sauté the red onion and garlic until softened and fragrant.
  3. Add the diced tomatoes, olives, and capers to the pan. Season with salt and pepper. Simmer for about 10 minutes, allowing the flavors to meld.
  4. While the sauce simmers, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  5. Add the cooked pasta to the sauce, along with the reserved pasta water, and toss to coat. Gently stir in the seared tuna, parsley, basil, and lemon juice.
  6. Divide the pasta among plates. Drizzle with extra virgin olive oil, garnish with fresh parsley, and sprinkle with grated Pecorino Romano cheese (if using). Serve immediately.