Tuna pasta will bring the flavours of the Mediterranean Sea to your table with capers, juicy cherry tomatoes and a splash of sea salt.

A special thanks to Gianluca Zaccagnini and the wonderful team of Cantina Zaccagnini

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TUNA PASTA

INGREDIENTS:
350g marinated tuna
500g mezze maniche pasta (Or Rigatoni if you can’t find these)
60g fresh capers
1 x clove of garlic
10-12 cherry tomatoes
EVOO
Sea Salt
Fresh parsley (chopped)

UTENSILS:
Medium fry pan
Large pot
Sharp knife
Wooden spoon

METHOD:

1. Boil 5L water in a large pot.
2. Finely chop a clove of garlic for your tuna pasta.
3. Heat the saucepan then add a generous drizzle of EVOO.
4. Once the oil has begun to warm, add the garlic then stir while it simmers on medium heat for 1-2 minutes.
5. Add the marinated tuna to the saucepan.
6. Cook the tuna around ten minutes, stirring occasionally.
7. Add a glass of dry white wine and stir through once again.
8. Let the wine evaporate and in the meantime, cut the cherry tomatoes into 2-3 pieces (depending on the size).
9. Once there is just a small amount of liquid left, add the capers and cherry tomatoes.
10. After a minute or so, you will smell the flavours of the sea and your tuna pasta is almost ready!
11. Once the water has boiled, add the sea salt and stir it through and then the pasta (dependent on packet cooking instructions – best served al dente!).
12. By now the tuna mixture should begin to cook through which means it’s time to squeeze in half a lemon.

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