Summary

Ingredients

• 4 medium onion (s), red (Cipolla Rossa di Tropea Calabria)
• 250 g tuna fillet (s) or steaks, frozen
• 300 g cocktail tomatoes
• 50 g butter
• 2 handfuls basil leaves
• 2 tablespoon oil (basil oil)
• 300 g pasta (taliolini)
• 2 pinches turmeric
• 0.5 teaspoon ½ curry powder
• Salt and pepper from the mill
• 1 pinch (s) sugar

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Instructions

1. First halve the onion and cut into strips, cut the tuna fillets into 1 cm cubes, halve the cocktail tomatoes.
2. Melt the butter in a deep pan, then sauté the onion strips for 5 minutes, turning them occasionally. Add sugar and 2 tablespoons of water, put the lid on and continue to cook for 10 minutes at a low temperature. Then put the fish cubes in the pan, dust them with curry and turmeric and season with salt and pepper. Put the lid back on and cook for another 5 minutes.
3. At the same time, cook the pasta according to the package instructions. Then strain and catch half a scoop of the pasta water.
4. Add pasta water to the onion and tuna mixture. Now add the halved cocktail tomatoes and briefly heat again. The onions should be soft and creamy, but the tomatoes should still be reasonably firm. Mix in the whole basil leaves and the basil oil and season again with salt and pepper.
5. Fold the pasta under the tuna and onion vegetables and serve immediately.
6. The special thing here is the sweet taste of these red onions, the Cipolla Rossa di Tropea from Calabria. I took her from Italy to cook this dish from our favorite restaurant in Caorle.