Preparation:
Cut the tuna steak into cubes and season with salt to taste, cut the cherry tomatoes in half's.Put olive oil in a frying pan and gently fry the tuna cubes with the tomatoes. After 3 minutes add the wine,the vinegar and cook till the alcohol has evaporated. Add the mint along with the sugar. Leave to cook for another few more minutes with a lid on it. Add the hot sauce to the spaghetti garnish with the basil and serve with chilled Grillo white wine.
Makes 5 servings:
500gr spaghetti
300 g fresh tuna steak
4 cloves of garlic chopped
10 cherry tomatoes
extra virgin olive oil
1/2 cup of finely chopped fresh mint
1 glass of white wine
a dash of vinegar
1 teaspoon of sugar
10 leafs of fresh basil