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.