Pasta with fresh tuna and red onion, Vernaccia di Oristano. Today's recipe, with the fresh tuna, really it gave me great satisfaction and refer back often, even when I have guests. Is’ a first course of Sicilian inspired fish, because the onion, tuna and pistachio are typical ingredients of my beloved Sicily, but the Sardinian Vernaccia is very special and is a sweet wine. If you do not find the Vernaccia, you can safely use a little dry Marsala or a little white wine,. In the latter case, The slightly sweet taste of the wine will be less, but the dish will be equally tasty.
Overall, In fact, the taste of this pasta with fresh tuna and red onion is slightly bittersweet: the natural sweetness of red onion IGP is enhanced by the sweet taste of Vernaccia and the sugar rush, then come the fresh mint scent and flavor naturally tasty tuna. Is’ a dish that is actually prepare in 10 minutes and is light and elegant. Great hot but also warm, so it's good for all seasons.
A great alternative to fresh tuna, you need to use only when it is in season, I am tuna or bonito: Actually, I use almost exclusively these past, because I eat tuna very rarely, in practice only if I am in Carloforte in Sardinia or in Marzamemi and Trapani in Sicily. And only if they are certain of the provenance. By replacing the tuna with bonito or tuna, I guarantee that the taste will not suffer at all and you will spend less. And have a look at all my RECIPES WITH TUNA; And tuna PALAMITA for inspiration. Have a good day!
350 grams of linguine or other long pasta
250 grams of red tuna, tuna or bonito in a single slice
250 grams of red onions or Cannara
200 milliliters of Vernaccia di Oristano
fresh mint, to taste
salt and pepper, to taste
a teaspoon of sugar
extra virgin olive oil, to taste
unsalted roasted pistachios, to taste
To prepare the dough with tuna, onions and Vernaccia, clean the onions and slice them not too thin. Cut the tuna or the fish into cubes. Put in a pan with onions and extra virgin olive oil, Add salt and cook them over low heat, adding a little warm water so it does not burn. Onions must be soft but substantial: After about 10 minutes, Add fresh mint, the Grenache and a teaspoon of sugar. Season with salt, pepper and cook over medium-high heat until the sauce won't be narrowed. Try to check that there is no need to add sugar or salt. Set aside.
Skip the tuna in very hot oil and a high heat for a few seconds: the diced fish bake immediately and must remain soft, Pink in the Middle. When they are just colorful, season with salt and add to onions.
Boil the pasta in salted water. Drain it al dente and set aside a cup of the cooking water. Skip the pasta with onions and tuna, mix it with a little of the cooking water and a drizzle of extra virgin olive oil.
Serve the pasta with tuna, onions and Grenache Powdering the dish with toasted pistachios and chopped and some freshly ground black pepper. Bon appétit!
MATCHING: We recommend to combine a white coming from the area of Oristano. "Terresinis" is an elegant blend of Syrah and Vermentino, produced by Cantina sociale della Vernaccia di Oristano. It is a medium-bodied wine, soft on the palate, with fruity aromas and hints of toasting.