Servings: 4
Calories: 808kcal
Equipment
- Chitarra (optional)
Ingredients
Pasta
- 250 g plain flour
- 150 g 00 flour
- 4 eggs
- 1 tbsp olive oil extra virgin
- 1-2 tbsp water as required
- Pinch of salt
Tuna in Oil
- 1.5 litres water
- 120 g salt
- 400 g tuna steaks
- 1 cup olive oil extra virgin
Sauce
- 2 tbsp olive oil extra virgin
- 6 cloves garlic chopped
- 1 kg red capsicums cut into thin strips
- Salt and pepper to taste
Instructions
Pasta
- Form a flour well, add the eggs and 1 tbsp of olive oil into the centre, and then use a fork or your hand to bring it together into a loose ball. Gradually add 1-2 tbsp of water if dough is too dry.
- On a lightly floured surface, knead the dough by hand for 10 minutes. If it sticks to your hands or the kneading surface, add flour at a rate of no more than 1 tbsp at a time, and combine thoroughly.
- Transfer to an airtight container and rest for 30 minutes, out of direct sunlight and heat.
- Using a pasta machine, roll the dough through on the thickest setting 2-3 times, folding over itself in between passes. Then step up incrementally to a thickness of 6.
- If using a chitarra, cut the pasta into appropriate lengths, lay on top and roll firmly with a pin until all pasta has dropped through. Otherwise cut the pasta into 30cm long sheets, and roll through a machine cutter, or fold and slice by hand.
- Transfer to a lightly floured, baking paper lined tray, and refrigerate uncovered for up to one week.
Tuna in Oil
- Add the salt to the water and bring to the boil over high heat.
- Remove any skin and dark flesh from the tuna, and then add to the water. Reduce heat to low, and maintain a gentle simmer for 1.5-2 hours. Remove and drain tuna.
- Optional: if you have the time, allow the tuna to cool, and then refrigerate over night. This will ensure that it is completely dry, and will firm it up.
- Cut the tuna into 3-4cm strips, and place into clean, dry jars or airtight containers. Fill with oil, ensuring that the tuna is completely submerged. Store sealed and refrigerated for up to 2 weeks.
Sauce
- Gently fry the garlic in 2 tbsp of oil in a large frypan, on low heat, for 5-6 minutes. Do not allow to brown.
- Add the capsicums, season with salt, and stir. Cover the frypan and cook for 45 minutes, stirring regularly, until capsicums are soft and beginning to brown.
- Uncover and cook for a further 3-4 minutes, then add the tuna, breaking it up slightly as you stir it through. Remove from the heat.
- To plate up, cook the pasta in lightly salted water until al dente (no white dough visible when cut into) and then drain, retaining a cup of the cooking water. Drop the pasta directly into the frypan with the sauce, and add a little of the cooking water if required to assist emulsification. Serve with a a fresh crack of black pepper.
Notes
Note: The amount of tuna cooked and jarred has been scaled down to suit the rest of this recipe. It takes little more time to prepare a larger amount, which can then be stored submerged in oil and refrigerated for up to two weeks. Substitute this freshly prepared tuna for the same amount of tinned tuna.
Nutrition
Calories: 808kcal | Carbohydrates: 100.2g | Protein: 50.8g | Fat: 23.3g | Saturated Fat: 4.7g | Cholesterol: 213mg | Sodium: 137mg | Potassium: 1312mg | Fiber: 6.5g | Sugar: 13.9g | Calcium: 91mg | Iron: 9mg
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