Pasta with Fresh Tuna and Romanesco Broccoli

Method

1. Bring a large pot of salted water to a boil and add the pici pasta (or similar thick spaghetti). Cook according to package directions (about 19 minutes for dry pici).
2. While the pasta cooks, prepare the sauce. In a large pan, heat a generous amount of good olive oil.
3. Add a clove of garlic (slightly crushed) to the oil and cook until golden, then remove the garlic.
4. Add thinly sliced spring onion (white and green parts) to the pan and sauté briefly.
5. Add the Romanesco broccoli florets to the boiling pasta water for the last few minutes of cooking, then drain together.
6. In the same pan, add rinsed and chopped capers and chopped sun-dried tomatoes. Cook for a minute.
7. Add a pinch of chili flakes (peperoncino) to taste.
8. Add pitted olives (preferably from Sommariva or similar) and stir.
9. Cut the fresh tuna into small cubes or strips and add to the pan. Cook just until seared on the outside but still tender inside (do not overcook).
10. Add the drained pasta and broccoli to the pan with the tuna. Toss well to combine, adding a little pasta water if needed to create a light sauce.
11. Season with salt to taste.
12. Optionally, grate some pecorino Romano cheese over the pasta and toss again. (Chef Max recommends it even with fish.)
13. Serve immediately, garnished with extra chili or fresh herbs if desired.