It’s time for the fastest ragù you’ll ever make that pairs beautifully with your homemade pasta. We’re keeping things light and summery with this tuna ragù which is infused with the beautiful flavors of garlic, onion, white wine, fresh mint, cherry tomatoes, and olives.
¼ cup olive oil
½ red onion, minced
2 tablespoons minced parsley
2 garlic cloves, minced
1 sprig of fresh thyme
1 tablespoon minced fresh mint
Sea salt, to taste
Pepper, to taste
1 pound fresh pasta (or any pasta of choice)
½ pound fresh tuna steak, cut into ¾ -inch pieces
1 cup white wine
1 cup Gaeta olives
1 (28 ounce) can of cherry tomatoes (with juice)
In a medium pan, heat olive oil over medium heat and add onion, parsley, garlic, thyme, and mint. Add a pinch of salt and let sizzle for 3 to 4 minutes. Add tuna and season with a scrunnnch of pepper. Add wine and raise the heat to high for a few seconds to evaporate the alcohol, then reduce heat to medium and cook for 4 to 5 minutes.
Add your tomato sauce and olives and let simmer for 5 minutes, then remove from heat. Taste and adjust seasoning as needed, with the passion and palate of an Italian.
Meanwhile, bring a large pot of water to a boil. When it reaches a boil season it with salt so it tastes like a well-seasoned soup. Add pasta and cook until al dente. (If using fresh pasta, it will only take a few minutes).
When the pasta is ready combine with the sauce and a ladle of pasta water (aka tears of the Gods!). Stir with passion and cook over a whisper of a flame until the pasta absorbs the sauce and is perfectly cooked.
Turn off the heat and plate finishing it off with some fresh parsley. Enjoy!