Taste the Sunshine: Fresh Pasta Meets Sushi-Grade Tuna
In the heart of Miami, Dal Plin at St. Roch Market brings a slice of Italy to life with its handmade fresh pasta. One dish that shines bright is the Sunshine Bucatini, a harmonious union of tender noodles, light ingredients, and a burst of citrus zest.
A Symphony of Flavors
This easy summer dinner features sushi-grade ahi tuna, sweet grape tomatoes, fresh mint, basil, parsley, and a hint of garlic and white wine. The result is a refreshing, flavorful dish that’s perfect for warm weather.
The Power of Fresh Pasta
While dried pasta can be used as a substitute, seeking out good fresh pasta makes all the difference. It’s worth the extra effort to elevate this dish to new heights.
Accommodating Tastes
If you’re not a fan of raw fish, don’t worry! Simply toss the marinated tuna in the hot pasta and sauce for a few minutes to cook it partially. This way, everyone can enjoy this delightful dish.
Balsamic Glaze: The Ultimate Flavor Enhancer
This sweet-tart syrup is a game-changer for any dish. Made by reducing balsamic vinegar, it adds depth and richness to meats, fish, vegetables, and even fruit. Try making your own by simmering 1 cup of balsamic vinegar until it reaches 1/4 cup. Store leftovers in the fridge and use them to elevate your favorite recipes.
Get Ready to Cook!
Here’s what you’ll need:
- 10 oz fresh, sushi-grade ahi tuna loin
- 24 oz fresh bucatini pasta
- Kosher salt
- Extra virgin olive oil
- Garlic cloves
- Organic grape tomatoes
- White wine (like Chardonnay)
- Fresh Italian parsley branches
- Balsamic glaze
- Salt and pepper to taste
Step-by-Step Instructions
- Cut the tuna into 1/4-inch thick slices, then dice into 1/4-inch cubes.
- Mix the tuna with olive oil, scallion, basil, mint, parsley, orange zest, lemon zest, and balsamic glaze. Refrigerate until ready to serve.
- Bring a stock pot of salted water to a boil and cook the fresh pasta according to package directions.
- In a sauté pan, heat olive oil over medium heat. Add minced garlic and stir constantly until golden.
- Deglaze the pan with white wine, scraping up any garlic. Add halved grape tomatoes and stir.
- Combine cooked pasta, parsley, and sauce. Toss until the pasta is well coated.
- Serve 6 oz of pasta into each of 4 serving bowls, topping with 2 1/2 oz of cold marinated tuna. Garnish with micro greens and additional lemon and orange zest, if desired.
Enjoy Your Delicious Sunshine Bucatini!
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