Pasta With Fresh Tuna And Mint Recipes

Steps:

• 1. Peel the garlic and toss in large pan with about 5tbs olive oil. When it starts to sizzle, add the tuna steaks. The oil must be very hot for we want to brown the tuna very quickly on the outside, whilst keeping the inside pink and moist (about 1 min. per side). Season with salt & pepper. Remove steaks and reserve.
• 2. Add the tomatoes, turn heat down, season with salt & pepper. Toss the fusilli in a pot of boiling water (salted, about 1 tbsp per liter), add a couple tbsp olive oil and leave to simmer away. Simple and straight, we don't want to mess around with too many flavors and herbs.
• 3. When the pasta is about to be ready (follow instructions on the packet),remove the garlic,dice your tuna steaks into 1/2 inch cubes and add to the tomatoes. Turn heat off. Chop parsley and mint and toss in with the rest. don't worry if it's a bit dry, you can always add some olive oil or, better, some of the pasta's cooking water.
• 4. Drain the fusilli and add to the pan. Toss and mix for the sauce to coat the pasta. If necessary add some of the pasta's water. transfer to serving dish. Decorate with more chopped parsley, a drizzle of olive oil for the shine, and a couple of mint leaves. Sicilian Inzolia (white)is a heavenly match for it. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.

Steps:

• In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
• While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
• Toss pasta with sauce, and serve.

Steps:

• Add 4 tablespoons oil and the onion to a large skillet.
• Cook over low heat until the onion is tender, about 10-12 minutes.
• Add in the tomatoes and salt/pepper to taste; cook over medium heat, partly covered, until the juices thicken and a sauce forms, about 15 minutes.
• Cut the tuna into ½-inch dice; season with salt and pepper.
• Add the remaining 2 tablespoons oil to a separate medium-size skillet, over medium heat.
• Add in tuna and toss until the tuna is cooked on the surface but still pink at the center.
• When the sauce has thickened, add the tuna, mint, and garlic; cook for 2-3 minutes, or until tuna is just cooked.
• Cook the conchiglie rigate in a large pot of salted boiling water until al dente; drain well; place pasta in a serving bowl, add the sauce and toss gently; serve immediately.

Steps:

• Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
• Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.