Busiate with Tuna Ragù

To prepare the busiate with tuna ragù, first cut the fresh tuna into slices 1.5-2 cm (0.6-0.8 inches) thick 1 and then into cubes 2. Clean and finely chop the onion 3.

Heat the oil in a large non-stick pan, then add the chopped onion and whole garlic cloves 4 and sauté over medium-low heat until the onion becomes translucent. At this point, remove the garlic and add the tuna cubes 5. Sauté the tuna gently for 2-3 minutes, trying to stir it gently on all sides to avoid breaking it 6.

At this point, increase the heat and deglaze with the white wine 7. Once it has evaporated, add the peeled tomatoes 8 and break them up with a spoon, then add a little water, just enough to rinse the bowl 9. Also add the tomato paste.

Season with salt, pepper, and mint leaves torn by hand 10. Mix well 11, lower the heat again, and let it cook for about 30 minutes 12.

Meanwhile, prepare the muddica: in another pan, flavor the oil with the garlic 13 and parsley 14, finely chopped. Also add the chili powder 15.

Add the breadcrumbs 16 and toast over moderate heat, stirring often 17. Set aside the muddica and put a pot of salted water to boil. When the sauce is ready, add the pasta to the boiling salted water 18.

Drain the busiate very al dente and transfer them to the pan with the sauce 19. Finish cooking the pasta, using a ladle of its cooking water 20, mixing well to combine everything 21.

Plate and garnish with plenty of muddica 22, then finish the dish with a drizzle of raw olive oil 23 and some fresh mint leaves: your busiate with tuna ragù is ready to be served 24!