Allardiata di Tonno

Method

1. Start with a drizzle of oil in a pan.
2. Add onion and guanciale (or lardo) and cook until rendered.
3. Add a few basil leaves.
4. Add the cannellino flegreo tomatoes (or similar San Marzano tomatoes).
5. Add a pinch of salt and a splash of water.
6. Cook the sauce on medium-low heat for about 20 minutes.
7. Meanwhile, cook the pasta (mezzanielli) in salted boiling water until al dente.
8. Transfer the pasta to the sauce with a bit of pasta water and finish cooking in the sauce (risottare).
9. In the last 2 minutes, add the cubed fresh tuna and toss gently.
10. Remove from heat, add a handful of pecorino cheese, and mantecare (stir vigorously to emulsify).
11. Serve immediately.