Tuna in tomato sauce, with the unmistakable scent of mint and garlic. Is’ a dish I prepared my grandmother, then passed down to my mother and now I ' step’ to you. The sauce is excellent with pasta. And I used it to flavor pasta rigati, but don't forget the tuna, You can see a picture at the bottom of this post: You'll love. Among other things, in times of crisis (of time and money), It's not cheap to do both the first and the second course with one preparation. The tuna's little Tunny’ (scientific name: Euthynnus alletteratus), among other things, is an eco-sustainable seafood, very versatile, tuna meat similar to those (but many smaller) and the cost really content: If you find it in pescheria absolutely don't let him get away.
Ingredients for 4 people:
- a tuna (Euthynnus alletteratus) from which 4 slices (but it should be cooked all, do not throw anything!)
- 750 ml of tomato puree
- fresh mint as required
- 6 cloves of garlic without the Peel
- salt and pepper: to taste
- 350 grams of paccheri rigati
- pecorino cheese Dop: to taste
- extra virgin olive oil: to taste
Wash the tuna and cut it into 4 regular slices, excluding the parts closest to the tail and head, but don't just throw them away. Use a knife to make a hole in each slice is put’ inside a clove of garlic and a sprig of mint. Cover the bottom of a pan with olive oil and fry the slices of tuna, his head and his tail, on both sides. When they are golden on each side, set them aside. Remove the pan with the oil from the heat and allow it to cool.
Meanwhile, Finely chop a clove of garlic; merge it with oil, fry over low heat and add the tomato puree. Season with salt and pepper, and add mint leaves to taste. Cook for 10 minutes and, When the sauce has a little’ restricted, lay the tuna steaks in a pan, the head and tail. Cover the Pan and cook for 15-20 minutes, then – If the sauce will not be dense enough – uncover the Pan, turn up the heat and thicken for 5 minutes.
Set aside 4 slices with a little’ the cooking sauce, clean the head and tail, obtaining as much flesh as possible, and pour in sauce with which will be season pasta. Boil the pasta with salted water, drain and pour into the Pan, mantecandoli for one minute with the tuna sauce. Serve the pasta with the sauce and a sprinkle of grated pecorino cheese (the grandmother was this and I assure you that the pecorino is everything, but you may not put it) and garnish with sprigs of mint.
Obviously, as main course awaits the tuna steak with sauce. Bon appétit!
THE PAIRING: Despite this being a seafood dish we recommend a red wine, but to drink fresh: a Tuscan Docg Chianti Rùfina company Villa Travignoli, good structure, scented, soft and decidedly drinkable and paccheri with this tuna in red.