Tagliolini with tuna and Calabrian onion

Ingredients for 3 servings:

• 4 m.-large 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 of basil leaves
• 2 tbsp oil (basil oil)
• 300 g pasta (tagliolini)
• 2 pinches of turmeric
• ½ tsp curry powder
• Salt and pepper from the mill
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

after a dish from Caorle

First, halve the onion and slice into strips, cut the tuna fillets into 1 cm cubes, and halve the cocktail tomatoes. Melt the butter in a deep pan, then sauté the onion strips for 5 minutes, stirring occasionally. Add the sugar and 2 tablespoons of water, cover, and continue sautéing at low heat for 10 minutes. Then add the fish cubes to the pan, dust them with curry and turmeric, and season with salt and pepper. Replace the lid and cook for another 5 minutes. Meanwhile, cook the pasta according to the package instructions. Then strain, reserving half a ladle of the pasta water. Add the pasta water to the onion and tuna mixture. Now add the halved cocktail tomatoes and heat briefly again. The onions should be nice and soft and creamy, but the tomatoes should still be fairly firm. Mix in the whole basil leaves and the basil oil and season again with salt and pepper. Fold the pasta into the tuna and onion mixture and serve immediately. What makes this dish special is the sweet flavor of these red onions, the Cipolla Rossa di Tropea from Calabria. I brought them from Italy to recreate this dish from our favorite restaurant in Caorle.