Bucatini with Fresh Tuna Recipe | Recipe Iseasy Kitchen

Level: Easy
Yield: 4 servings
Total: 40 min
Active: 40 min

Nutritional Analysis Per Serving

Calories 480
Total Fat 9 grams
Saturated Fat 1 grams
Cholesterol 33 milligrams
Sodium 468 milligrams
Carbohydrates 64 grams
Dietary Fiber 7 grams
Protein 32 grams
Sugar 9 grams

Ingredients

Kosher salt
2 tablespoons extra-virgin olive oil
12 ounces fresh tuna steak, cut into 1/2-inch chunks
1/2 red onion, cut into 1/2-inch chunks
1 small bulb fennel, cored, trimmed and chopped, plus 1/2 cup fronds
3 stalks celery, chopped, plus 1/2 cup chopped leaves
3 tablespoons drained capers
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/3 cup dry white wine
1 15-ounce can cherry tomatoes
10 ounces bucatini or spaghetti

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Directions

Start by bringing a big pot of water seasoned with salt to a rolling boil. In the meantime, warm 1 tablespoon of olive oil in a spacious skillet set over medium-high heat. Lightly season the tuna chunks with salt, then add them to the pan and cook while flipping occasionally until nicely browned all around, roughly 2 minutes. Transfer the tuna to a nearby plate.
Pour in the rest of the 1 tablespoon olive oil into the same skillet and lower the heat to medium. Toss in the chunks of red onion, fennel, and celery, giving them a light sprinkle of salt. Stir frequently until the veggies start to soften and get some color on the edges, about 4 to 5 minutes. Stir in the capers, oregano, and red pepper flakes, cooking until everything sizzles, around 1 minute. Add the white wine and let it bubble away until it's reduced by half, about 1 minute more. Next, mix in the cherry tomatoes along with 1/2 cup of the boiling water from the pot. Continue cooking, gently crushing the tomatoes using the back of your spoon, until they start to burst apart and the sauce thickens up nicely, 8 to 10 minutes.
While that's happening, drop the pasta into the boiling water and prepare it according to package instructions until al dente. Scoop out 1/2 cup of the pasta cooking water before draining the rest.
Slide the cooked tuna back into the skillet with the sauce. Add the drained pasta and gently toss everything together to combine evenly, using a splash of the reserved pasta water if needed to help the sauce coat the noodles smoothly. Portion the mixture into serving bowls and finish by scattering chopped celery leaves and fennel fronds on top for a fresh garnish.

Photograph by Ralph Smith

Whip up this irresistible bucatini with fresh tuna and transport your taste buds to Italy in just 40 minutes! Imagine tender, meaty tuna chunks mingling with briny capers, a kick of red pepper flakes, and aromatic fennel and celery for that perfect crunch. Bursting cherry tomatoes form a vibrant, silky sauce that clings to every hollow strand of bucatinipure bliss for seafood lovers.

It's a weeknight hero: simple ingredients turn into restaurant magic. Deglaze with white wine for depth, use pasta water for that glossy finish, and cook tuna just 2 minutes to keep it succulent. Swap in spaghetti if needed, or add lemon for zing. At 480 calories per serving, it's packed with protein, fiber, and flavorlow in saturated fat, big on satisfaction. Serve with a crisp salad or garlic bread, grab your fork, and dive into this quick & easy delight that feeds four with joy!