Fresh Tuna and Tomato Saute
July 12, 2013 § 6 Comments
The first of summer’s beautiful ripe tomatoes are here now. And so many varieties to choose from, little yellow Sungold cherry, large, crimson heirloom, black cherry, and green zebra stripe to name a few.
The best way to eat them I think is raw, straight off the vine, still warm from the sun. The second best way is to make a tomato sandwich: good white bread, (nothing too crusty), the best mayo you can find (or homemade) and slices of big, red, juicy heirlooms sprinkled with sea salt, the juices seeping into the mayo and bread….the essence of summer!
But if you must cook them, really quick is the way to go.
So here is one recipe using cherry tomatoes and fresh tuna that’s cooked together really fast, by the time the water boils for the pasta, it’s done.
olive oil, 2 TBL
2 large cloves garlic, peeled and chopped
1 pound fresh tuna
a few handfuls cherry tomatoes, halved
2 to 3 TBL capers, drained
good pinch red pepper flakes
about 1/2 cup white wine
salt and pepper
fresh basil and parsley
spaghetti or linguini
Put the water on for the pasta, add some salt. While you’re waiting for it to boil, heat the oil in a large saucepan, medium heat, and add the garlic. Let the garlic mellow a few minutes, then add the tuna.
Let the tuna cook a few minutes without disturbing, until you see it changing color on the bottom. Now turn it and add the tomatoes and red pepper flakes. When you see it start to turn gray, start breaking it up with a wooden spoon. Then add the wine and capers. Bring to a slow bubble as you continue cooking and chopping a little longer.This all happens in a few minutes, the tuna cooks very quickly. Don’t overcook or the tuna will be tough. Probably 5 or 6 minutes depending on the thickness of the tuna.
The water is probably boiling by now so add the pasta and cook al dente. Drain, saving a little of the pasta water.
Toss the hot pasta with the tuna sauce and add the fresh chopped basil and parsley. If needed, add some of the reserved pasta water and some butter or olive oil.
Taste before adding salt, I found it didn’t need any. Then add some pepper.
If you want to avoid the pasta, you could serve just as is.