Pasta with Tuna and Bell Peppers

Method

1. Prepare the tuna: separate the fatty belly part from the loin; remove skin and bones; cut the belly into small cubes and the loin into larger cubes.
2. Clean the bell pepper: remove the white inner membrane and seeds; cut into small strips, then dice to match the size of the pasta.
3. Peel and finely dice half a red onion using the method shown to avoid tears.
4. Halve or roughly chop 10 cherry tomatoes.
5. Heat a generous amount of extra virgin olive oil in a pan over medium heat. Add the onion and sauté until translucent.
6. Add the diced bell peppers, season with salt and pepper, cover, and cook over low heat until the peppers begin to soften and release their juices.
7. Add the fresh tuna cubes, increase the heat, and season with a little salt. Cook, stirring occasionally, until the tuna is just cooked through (about the time it takes to cook the pasta).
8. Meanwhile, cook the pasta: bring salted water to a boil in a pressure cooker (or regular pot). Add the pasta and cook for 2 minutes less than the package time if using a pressure cooker (for regular pot, cook al dente normally).
9. If using a pressure cooker, seal and cook on low heat for the adjusted time, then cool quickly under cold running water or release the valve carefully before opening.
10. Add the cooked pasta directly to the pan with the tuna and peppers. Add a ladle of pasta cooking water and toss over high heat for 30–40 seconds to emulsify the starch and create a creamy sauce.
11. Remove from heat. Add torn fresh basil, a drizzle of raw extra virgin olive oil, freshly ground black pepper, and adjust salt if needed.
12. Serve immediately.