Amatriciana di Mare

Method

1. Bring a pot of salted water to a boil and add the mezzo pacchero pasta. The pasta requires 15 minutes of cooking; you will drain it after 12 minutes to finish cooking it in the pan.
2. In a pan, heat a drizzle of extra virgin olive oil and sauté the chopped Tropea onion until soft (note: traditional Amatriciana does not include onion, but the chef recommends it here).
3. Cut the fresh tuna into strips resembling guanciale (cured pork cheek) — look for the fat veins and fibers that mimic guanciale.
4. Add the tuna strips to the pan with the onion, season with salt and pepper, and sear until a crust forms on the tuna.
5. Deglaze with a glass of white wine and let the alcohol evaporate.
6. Add whole peeled tomatoes, breaking them up with a spoon, along with a piece of chili pepper and a pinch of salt. Let the sauce cook for the remaining time while the pasta finishes.
7. After 12 minutes, drain the pasta (reserve some pasta water if needed) and transfer it to the pan with the sauce.
8. Turn off the heat, drizzle with a little extra virgin olive oil, and stir.
9. Add a generous amount of grated Pecorino cheese (semi-sweet from Tuscia) and mix well.
10. Serve immediately with an extra grating of Pecorino on top.