Gourmet Tuna Pasta

Method

1. Cut the onion into thin strips (round lines).
2. Sweat the onions in a pan with a pinch of salt, a drizzle of oil, and a bit of butter. Cook until tender but still slightly crunchy.
3. Remove the connective tissue from the tuna steak. Salt the tuna on one side.
4. Sear the tuna in a hot pan (no oil) for 50 seconds on the first side, then 50 seconds on the other side. The inside should remain raw.
5. Deglaze the pan with 2-3 tablespoons of water. Let the tuna rest, then slice it thinly.
6. For the tuna dressing: grate bottarga over the sliced tuna. Add a drizzle of oil and a pinch of Maldon salt. Let rest at room temperature.
7. In the same pan used for the tuna (not cleaned), add olive oil and 2 garlic cloves in their skins (camicia). Sauté until fragrant.
8. Add cherry tomatoes to the pan. Crush them slightly and add a splash of water and a little chili pepper. Let the sauce simmer.
9. Cook spaghetti in salted boiling water for about 10 minutes.
10. Drain the pasta al dente and add it to the tomato sauce. Toss well to coat.
11. Finish with fresh chives (chopped). Add a drizzle of raw olive oil for mantecatura.
12. Plate the pasta, top with caramelized onion rings, the sliced tuna, more chives, and optionally extra grated bottarga.