PASTA WITH FRESH TUNA AND MINT

Pasta With Fresh Tuna and Mint image

Provided by ratherbeswimmin

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 tablespoons extra virgin olive oil, divided
1 large onion, chopped into medium dice
2 1/2 lbs tomatoes, peeled, seeded, and coarsely chopped
1 lb fresh tuna, cut into 1/2-inch thick steaks
salt
fresh ground black pepper
1/2 cup chopped of fresh mint
3 garlic cloves, thinly sliced
1 lb conchiglie, rigate

Steps:

Add 4 tablespoons oil and the onion to a large skillet.
Cook over low heat until the onion is tender, about 10-12 minutes.
Add in the tomatoes and salt/pepper to taste; cook over medium heat, partly covered, until the juices thicken and a sauce forms, about 15 minutes.
Cut the tuna into ½-inch dice; season with salt and pepper.
Add the remaining 2 tablespoons oil to a separate medium-size skillet, over medium heat.
Add in tuna and toss until the tuna is cooked on the surface but still pink at the center.
When the sauce has thickened, add the tuna, mint, and garlic; cook for 2-3 minutes, or until tuna is just cooked.
Cook the conchiglie rigate in a large pot of salted boiling water until al dente; drain well; place pasta in a serving bowl, add the sauce and toss gently; serve immediately.

Nutrition Facts : Calories 824.6, Fat 28.9, SaturatedFat 4.7, Cholesterol 43.1, Sodium 67.2, Carbohydrate 107, Fiber 17.3, Sugar 9.1, Protein 38.3