Home » Pasta with fresh tuna and red onion

Pasta with fresh tuna and red onion

by Ada Parisi
5 min read
Pasta con tonno fresco e cipolle rosse. La Vernaccia e il pistacchio la rendono un primo di pesce raffinato e particolare

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.

If you prefer red sauces and want to use fresh tuna (or other fish of the same family), Also try the amazing PASTA WITH TUNA AEOLIAN, you find on my YouTube channel also in VIDEO RECIPE step by step.

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!

Pasta con tonno fresco e cipolle rosse. La Vernaccia e il pistacchio la rendono un primo di pesce raffinato e particolare


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Salvatore March 16, 2016 - 10:16

Good morning Ada. Is’ been a while that we don't feel even if I followed you punctually in your recipes always interesting. Today's recipe prompted me to write to compliment because I find it simple but tasty and simple Sicilian-inspired recipes to me (always simple, genuine and tasty) like so much because you don't confuse the flavors and give the right value to the passion for taste. Cioa. Salvatore

Ada Parisi March 16, 2016 - 10:32

Thank You Savior, This is a very easy recipe but tastes flat, It turns a little’ on that bittersweet Sicilian so dear to us. I'm glad you like it. If you don't find the Vernaccia you can use our dry Marsala, will be fine. A warm greeting. ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.