Ingredients
- 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 fresh mint
- 3 garlic cloves, thinly sliced
- 1 lb conchiglie, rigate
Directions
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Add 4 tablespoons oil and the onion to a large skillet.
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Cook over low heat until the onion is tender, about 10-12 minutes.
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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.
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Cut the tuna into ½-inch dice; season with salt and pepper.
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Add the remaining 2 tablespoons oil to a separate medium-size skillet, over medium heat.
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Add in tuna and toss until the tuna is cooked on the surface but still pink at the center.
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When the sauce has thickened, add the tuna, mint, and garlic; cook for 2-3 minutes, or until tuna is just cooked.
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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.