Sunshine Bucatini: Fresh Pasta Meets Sushi-Grade Tuna in a Refreshing Summer Dish

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

  1. Cut the tuna into 1/4-inch thick slices, then dice into 1/4-inch cubes.
  2. Mix the tuna with olive oil, scallion, basil, mint, parsley, orange zest, lemon zest, and balsamic glaze. Refrigerate until ready to serve.
  3. Bring a stock pot of salted water to a boil and cook the fresh pasta according to package directions.
  4. In a sauté pan, heat olive oil over medium heat. Add minced garlic and stir constantly until golden.
  5. Deglaze the pan with white wine, scraping up any garlic. Add halved grape tomatoes and stir.
  6. Combine cooked pasta, parsley, and sauce. Toss until the pasta is well coated.
  7. 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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