Pasta with fresh tuna and red onion

How to prepare pasta with fresh tuna and red onion at home: a simple and tasty first course ready in 15 minutes

The pasta with fresh tuna and red onion it's a first course of typical Sicilian fish really special thanks to his sweet and sour taste, ready in just 15 minutes. Il secret it's there very fast cooking of tuna fresco, which remains rosy and juicy. In addition to the onion in bittersweet blended with a wine with a sweet aftertaste such as Vernaccia di Oristano Doc.

The recipe of today, 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 red onion IGP, tuna and green pistachio from Bronte Dop are typical ingredients of my beloved Sicily.

Sweet and sour onion: an entirely Sicilian taste secret

Il want of this pasta with fresh tuna (in white) and red onion is slightly sweet and sour and it is very reminiscent of the tuna with onion sauce: a second course of Sicilian fish. The natural sweetness of the onion red wine from Tropea PGI is enhanced by the sweet aftertaste of Vernaccia and the hint of sugar. Then comes the scent of fresh mint and the naturally savory flavor of tuna. In this case I blended the onion not with the traditional mixture of vinegar and sugar, but with a dry sweet wine that offers strong and intense aromas. Is’ a dish that really can be prepared in 15 minutes and is light and elegant. Great hot but also warm.

However, if you prefer i red sauces with fresh tuna (or other fish of the same family), also try the amazing one pasta with tuna eoliana, which you can also find on my YouTube channel in recipe video step step.

What is Vernaccia di Oristano and how to replace it

To blend I use the Vernaccia di Oristano Doc, a very particular Sardinian white wine produced in dry versions, lovable and sweet. I prefer to use the dry version. If you can't find Vernaccia, you can easily use a little of Dry Marsala or a drop of dry and aromatic white wine. In the latter case, the slightly sweet aftertaste of the wine will disappear, but the dish will be equally tasty.

Tips for perfectly cooking bluefin tuna

Il fundamental secret for obtaining perfectly cooked tuna, is to cook it on a high flame and for a very short time. Advice that also applies to swordfish and amberjack. Cut the fish into regular cubes and heat a drizzle of extra virgin olive oil in a non-stick pan. The pan must be red hot.

Sauté the cubes over high heat for a few seconds, turning them on each side. The tuna must only color on the outside and remain pink and juicy at the heart. Obviously, the smaller the cubes the less you have to cook them: just burn them slightly. If you extend the cooking, the tuna will inevitably become tough, stringy and tasteless. Add it to the onion sauce only at the last second, fire off.

Fresh tuna: what to use to replace it

An excellent one alternative to fresh tuna, to be used only when in season, and which is actually very expensive, they are blue fish of the same family. Like the 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.

The Atlantic bonito, in particular, it is the ideal alternative for this Sicilian tuna pasta. It has tasty meat, compact and at a decidedly more accessible cost. Also the false albacore tuna It tastes very similar to tuna. If you are looking for a more delicate taste, you can use the swordfish. But remember to keep the cooking times unchanged to preserve the softness of the fish. And now I wish you a good day!

PASTA WITH FRESH TUNA AND RED ONION (Sicilian recipe)

Portions: 4 Preparation: 15 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 9 voted )

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Ingredients

350 grams of linguine or spaghetti

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

salt and pepper

5 grams of sugar (a teaspoon)

extra virgin olive oil

natural pistachios

Procedure

ONIONS - To prepare pasta with fresh tuna and sweet and sour red onion, you must first clean the onions and slice them not too thinly. Cut the tuna or bonito into cubes that are not too small and of regular size. Place the onions and extra virgin olive oil in a pan, salt and cook over low heat, possibly adding a little warm water so that they don't burn, until they are translucent.

THE SWEET AND SOUR - Onions must be soft but substantial: after about 10 minutes, add the chopped fresh mint, Vernaccia (Marsala or white wine) and sugar mixed well in a glass. Season with salt and pepper and cook over medium-high heat until the sauce is reduced. Taste to make sure you don't need to add more sugar or salt. Set aside.

TUNA - Sauté the tuna in hot oil over high heat for a few seconds: the diced fish bake immediately and must remain soft, Pink in the Middle. When they are just colorful, salt and add them to the onions.

FINISH - Boil the pasta in plenty of salted water. Drain it al dente and set aside a glass of the cooking water. Sauté the pasta with the onions and tuna, mix it with a little of the cooking water and a drizzle of extra virgin olive oil.

Serve pasta with tuna, onions and Grenache Powdering the dish with toasted pistachios and chopped and some freshly ground black pepper. Bon appétit!

Note

Combination: We recommend to combine a white coming from the area of Oristano. "of the earth" is an elegant blend of Syrah and Vermentino, produced by Social winery of Vernaccia di Oristano. It is a medium body wine, soft on the palate, with fruity aromas and hints of toasting.