Ingredients FOR BUSIATE
- 400 g re-milled durum wheat semolina
- semolina
- salt
Ingredients FOR TUNA SAUCE
- 300 g 1 tuna steak
- 6 peeled tomatoes
- 1 onion
- garlic
- basil
- mint
- White wine
- extra virgin olive oil
- laurel
- salt
- pepper
FOR BUSIATE
Knead the semolina with about 200 g of water and a pinch of salt until a consistent and very smooth dough is obtained.
Leave rest covered with a towel for about 30 minutes. Then spread it into thin sheets (2 mm) and cut it into strips 5 mm wide and 10-12 cm long and form the busiate. Roll one strip at a time on an iron, forming a curl which you will then pull out (as shown in the gallery).
arrange on a tray, sprinkle them with semolina and let them dry for at least 3 hours.
FOR THE TUNA SAUCE
place soak the tuna in salted water for 1 hour. Drain it, remove the skin and cut it into chunks. Chop the onion and peeled tomatoes.
Let it dry gently onion in a pan with 2 tablespoons of oil for 2-3 minutes, add the tomatoes and 2-3 basil leaves, salt, pepper and cook for 10-15 minutes.
Heat 2 tablespoons of oil in another pan with 1 clove of garlic crushed with the peel and 1 bay leaf; skip the pieces of tuna for 3-4 minutes, turning them continuously.
Pour with a splash of white wine, add the tomato and 1 ladle of water; after 1 minute, perfume with a mince of mint and turn off.
Boil busiate them, drain them al dente and sauté them for 1 minute in the pan with the tuna sauce.
This recipe has already been read 161 times!