Cut a thick slice of fresh tuna in small cubes. Brown the cubes in a pan with the olive oil, garlic and mint and caper leaves. As soon as they have browned, remove the ingredients from the pan and put them in a smaller pan. Brown half an onion, finely chopped, in the oil in which the tuna was fried. Add the tomato pulp, the browned tuna, 1 cup white wine and 3 cups water. Flavor with 4 more caper leaves, a pinch of cinnamon and a small pinch of pepper.
Cook for about 45 minutes. Do not let all the liquid cook off. Cook the busiati (pasta) and pour it into the pan with the tuna and flavorings. Cook over high heat for a few seconds while stirring the pasta energetically. Decorate with toasted slices of bread and caper leaves.
Recipe from Chef Peppe Giuffrè – Giardino Eden – Trapani
Typical dish of Mediterranean cuisine, tasty and delicious, pair with medium-structured wines. From a structured Chardonnay like Chiarandà, a complex wine with long persistence, to a single variety Nero d’Avola like Sherazade.
