Categories: Main Dish, Tuna

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

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

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

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. Cut the tuna into ½-inch dice; season with salt and pepper.

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

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

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

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.

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