Pasta With Fresh Tuna And Mint

1. 1

   Add 4 tablespoons oil and the onion to a large skillet.

2. 2

   Cook over low heat until the onion is tender, about 10-12 minutes.

3. 3

   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.

4. 4

   Cut the tuna into 1/2-inch dice; season with salt and pepper.

5. 5

   Add the remaining 2 tablespoons oil to a separate medium-size skillet, over medium heat.

6. 6

   Add in tuna and toss until the tuna is cooked on the surface but still pink at the center.

7. 7

   When the sauce has thickened, add the tuna, mint, and garlic; cook for 2-3 minutes, or until tuna is just cooked.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.