Bucatini sunshine with ahi tuna and grape tomatoes

Brings Dal Plin into the St. Roch a little bit from Italy to Miami, in the form of fresh, handcrafted pasta. Sunshine Bucatini marries tender pasta with light, bright ingredients like sushi-grade tuna, sweet grape tomatoes, fresh mint, basil, parsley, and a bright citrus flavor. Garlic and white wine add extra sparkle to the sauce, for a perfect and easy summer dinner. You are Can Use dried pasta to prepare it if necessary, but the hunt for good fresh pasta is definitely worth it, and makes the dish really special. And while the contrast between hot pasta and cold-soaked tuna is great, if you’re not a big fan of completely raw fish, you can throw the marinated tuna into the hot pasta and sauce for a few minutes to at least partially cook it. Across.

NB: If you can’t find balsamic polish or don’t want to buy it, you can make your own by simply bringing 1 cup of balsamic vinegar to a boil and simmering until it reduces to about 1/4 cup; It will thicken until it becomes a syrup. You’ll only need a few drops for this recipe, but you can store the leftovers in the refrigerator and use them to garnish meats and vegetables, garnish salads and other dishes, or layer them on top of fresh strawberries and vanilla ice cream for sweetening.

Get more delicious Big Tuna recipes here, and go here for more pasta recipes.

  • What to Buy Balsamic Glaze is simply balsamic vinegar that has been reduced to a sweet, thick, sticky syrup, and is great on all types of meat, fish, vegetables, and fruit. You may also find packages that say “reduce balsamic vinegar” or “balsamic glaze.” buy it now >
  • fruit: 4 servings
  • difficulty: easy
  • the total: 30 minutes
  • Energetic: 15 minutes

plug (19)

For tuna:

  • 10 ounces of fresh tuna loin sushi-grade
  • 1 tablespoon extra virgin olive oil
  • 2 small onions, white part only, sliced
  • 5 medium mint leaves, chopped
  • 8 medium sized basil leaves, chopped
  • 4 branches of fresh Italian parsley, chopped
  • 1 teaspoon orange peel
  • 1 teaspoon lemon peel
  • A few drops of balsamic glaze
  • Salt and pepper to taste

To prepare the pasta and sauce:

  • 24 oz of fresh bucatini pasta 6 oz each
  • 3 tablespoons kosher salt
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 small organic grape tomato, cut in half
  • 1/4 cup white wine (such as Chardonnay)
  • 4 branches of fresh Italian parsley, chopped
  • Salt and pepper to taste


  1. Cut the Ahi sirloin into 1/4-inch-thick slices, then cut into 1/4-inch cubes.
  2. Place the tuna in a mixing bowl, add olive oil, green onions, basil, mint, parsley, orange peel, lemon peel, and balsamic dressing, and mix until well combined. Taste and adjust with salt and pepper as needed. Cover it and put it in the fridge.
  3. Over high heat, bring a saucepan full of salted water to a boil (use kosher salt to season it until it tastes like ocean). Add the fresh pasta and cook for about 5 minutes, or according to package directions, stirring occasionally with a wooden spoon to ensure the threads don’t stick to each other.
  4. Meanwhile, in a skillet large enough to hold the pasta, heat the olive oil over medium heat.
  5. When the oil shimmers, add the minced garlic and stir constantly, for just a few seconds or until it starts to turn golden. Be careful not to let it burn. Once it gets some golden color, remove the bowl with the white wine, scraping up any stuck garlic. Add half of the grape tomatoes, stir and let the alcohol evaporate.
  6. The pasta should be done after about 5 minutes; Drain and add to the skillet with the parsley, stirring for a few minutes in the sauce until all the pasta is well coated.
  7. Place 6 ounces of pasta into each of 4 serving bowls, then place 2 1/2 ounces of cold seasoned tuna on top of each serving while the pasta is still hot. Serve immediately, with a garnish of baby greens, lemon peel, and additional orange if desired.

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