Tonno con i Pomodori e la menta (tuna with tomatoes and mint)
It is the time of the year that many of our clients are eating more fish. This is an adaption of a dish I grew up with. Fresh poached and flaked tuna replace the canned version. The dried "Italian Blend" herbs and powdered garlic are substituted with fresh mint and garlic. Canned tomatoes have been left in, but feel free to use your own tomato concasse (skinned and seeded) diced tomatoes. Whole cherry tomatoes would be fantastic too. Mint you are saying to yourself, really? Pazzo couco unico! This is not dessert. This is pasta. Basil goes with pasta. Everyone knows that even those not brought up in a household with Italian heritage. The mint brings an unexpected freshness and "pop" to the dish. As usual I would not finish this with cheese as it is a fish dish. A drizzle of good olive oil and if anything dried breadcrumbs.
As always this is quick, easy Good and Good for You!
1 pound/450g Penne Pasta
(4) 5 ounce/145g tuna fillets
1/4 cup/60ml olive oil, divided
6 cloves of garlic, minced
28 ounces/790g canned dice tomatoes
1/2 cup/125ml dry red wine
1 tablespoon/15ml sea salt
1 tablespoon/15ml balsamic vinegar
2 tablespoons/30ml chopped fresh mint
1 cup pasta cooking water
1 tablespoon/15ml fresh black pepper
Cook pasta in a large pot of salted water according to package directions. Add tuna for the last 7 minutes. Remove tuna to a bowl before draining pasta. Make sure you reserve 1 cup of the cooking liquid. Using a potato masher break up the tuna fillets. Heat half of the olive oil in a 12 inch/31cm skillet over medium high heat. Add garlic stirring constantly for 30-45 seconds to soften the garlic. Be careful not to brown it. Add tomatoes and wine. Bring to a high simmer for 2-3 minutes. Add tuna and salt to the tomatoes. Stir to mix. Add mint and balsamic, cook for 1 minute. Carefully add the pasta to the pan. Toss to coat evenly. Loosen with cooking water if necessary. Drizzle with olive oil and top with cracked pepper. Toss and serve.