Posted By Joel on May 4, 2009

Pasta with Tuna and Caviar

This is an incredibly fast and delicious pasta dish, absolutely wonderful during spring and summer.

It’s very easy to do this dish while you chat with guests over an aperitivo.

Wine pairing suggestions: Serve this dish with Gavi, Vernaccia, Vermentino, Grillo, Fiano di Avellino, Orvieto, Garganega, or Verdicchio.  Notes of lemon, lime, or sea salt are especially well paired.

Ingrediants:

Fresh tomatoes, sliced onion, wide type of dried pasta, tuna in oil (don’t use tuna in water), good caviar.

Ready ?  Here we go:

*Be sure your favorite white wine is already chilling at this point.

Bring pasta water to a boil and toss in pasta.  Saute sliced onion in a spoonful or two of olive oil until they are translucent, about 5 minutes (low-medium heat). Meanwhile, slice the tomatoes in half or in chunks, put into the onions and oil.  Add a splash of white wine and let it all cook down for another 5 minutes.

*NOTE:  some people like to remove the tomatoe skins by momentarily boiling in water and slipping the skins off - as you wish.  I leave them on.

Add the tuna and all the tuna oil to the tomatoe / onion mixture.  Let it all cook and flavors come together for 3 minutes or so, low heat.  Check salt and pepper seasoning (don’t forget you’ll be adding salty caviar soon.)  Pasta is probably ready or close - Put the pasta in with the onion / tomatoe / tuna mixture. Add about 1/4 cup of pasta water.  Let it all cook for 2 minutes or so till the sauce amalgamates and thickens slightly.

Move pasta and sauce to serving bowl.  Mix in caviar, be generous.  Mix all well and serve immediately.

Time to pull the wine cork and eat !

Categories: Food, Uncategorized
Tags: Garganega, Grechetto, Grillo, Verdicchio, Vermentino, Vernaccia