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
Cut the tuna steak into cubes and season with salt to taste, cut the cherry tomatoes in halves.
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.