Bucatini with fresh tuna and sweet-and-sour red onions

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Fresh tuna110 g
• Red onion150 g
• Red wine vinegar15 ml
• Sugar3 g
• Extra virgin olive oil10 g
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish, sulphites,

In season: May – September

Method

1. Peel the red onions and slice them thinly; cut the fresh tuna into cubes of about 1.5 cm.
2. In a large frying pan heat the oil over a medium-low heat and sweat the onions with a pinch of salt for 15 minutes, stirring now and then and adding a splash of water if they stick, until very soft.
3. Meanwhile put the pasta water on; when it boils, add salt and cook the bucatini for the time on the packet, until al dente.
4. Add the red wine vinegar and the sugar to the onions and cook for 2 minutes over a medium heat, until the vinegar evaporates and the onions turn glossy.
5. Add the tuna and cook it for 2 minutes, turning, until opaque outside but still pink inside; season with salt.
6. Drain the bucatini, keeping a little cooking water, and toss them in the sauce for 1 minute over a medium heat, until well coated; finish with mint leaves and a grind of pepper.