Slow cooked tuna steak, and tomato pasta with parsley pangritata
If you love tuna, and pasta, then this dish is an absolute winner. The sauce is rich and the flaked slow cooked tuna is soooo tender. The dish is topped with a pangritata (optional) to give it a bit of texture too. It is one of my personal favourites. Save to recreate!
You will need (2 people):
1 large or 2 small tuna steaks
6 cherry tomatoes, halved
1 tin chopped tomatoes
1 small tin anchovies
2 tbsp capers
2 tbsp tomato purée
Olive oil for cooking
1 onion, finely chopped
3 sprigs of fresh thyme
2 cloves garlic, skin on
2 tbsp breadcrumbs
Handful of chopped parsley
Pasta of your choice
1. Put your oven on to 60 degrees
2. Put your tuna steaks on a tray, drizzle with olive oil and season with salt and pepper. Add thyme and garlic on top and slow cook for 1 hour. Once cooked, removed and set aside to cool.
3. Make the sauce while the tuna is cooking. Fry onion for 5 mins in olive oil until soft. Add the whole tomatoes and cook for 2 more minutes.
4. Add in the tinned tomatoes, tomato purée and anchovies and simmer for half an hour or until reduced by half.
5. Make the pangritata while your sauce is reducing. Fry your breadcrumbs in a little olive oil. Season. Take off the heat and mix in the parsley and set aside.
6. Once your sauce has halved, taste it and season. It should be rich and sweet from the tomatoes but have a salty tang too.
7. Cook your pasta to al dente and keep a mug of pasta water. Add the pasta to the sauce, add the capers too. Remove the skin from the garlic that cooked with the tuna, and the thyme leaves from the stalks. Chop and add to the sauce. Add pasta water as required to the sauce to loosen it. Flake the tuna and add to the sauce. Serve and top with pangritata.