Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Garganelli con Tonno Fresco, which is a dish of Garganelli with fresh Tuna. This meal brings the flavors of the Italian seaside to your dining room table, in a dish that is sure to please. Try this recipe in your own cucina for a truly Italian meal.

Garganelli con Tonno Fresco

Garganelli with Fresh Tuna

(SERVES 4 AS AN APPETIZER)

3 quarts water

1 ½ tablespoons salt plus extra to taste

½ pound garagnelli or penne pasta

1 ½ tablespoons chopped garlic

2 tablespoons chopped fresh oregano

3 tablespoons extra-virgin olive oil

¾ pound tuna steak, cut into ½-inch chunks

1/3 cup white wine

1 cup chopped tomato

2 tablespoons chopped fresh Italian parsley

Fresh ground black pepper, to taste

Bring the water to a boil in a large pot. Add the 1 ½ tablespoons of salt and the garganelli.

Place the garlic, oregano, and olive oil in a large sauté pan and heat over medium until the garlic starts to color, about 5 minutes. Add the cut-up tuna and stir so the fish browns evenly, 3 to 4 minutes (depending on how well you like your tuna cooked).

When the pasta is al dente, drain it and keep warm.

Add the white wine to the tuna sauce and let it reduce, about 2 minutes. Then add the tomato and cook for another 2 minutes. Stir in the parsley and salt and pepper. Toss with the pasta and serve.