Steps

• Wash the tuna steak and pat it dry with a paper towel. Desalt the capers by leaving them in cold water for about 10 minutes. In the meantime, wash and dry the tomatoes, then cut them in half. Wash, dry, and chop the parsley, keeping aside some stems.

  

• In a large pan, pour a generous amount of extra virgin olive oil and sauté over low heat 2 cloves of garlic, halved and core removed. Add the parsley stems set aside to flavor the oil.

  

• In the meantime, remove the skin from the tuna steak and cut it into cubes

  

• Add them to the sauté and let them brown evenly, stirring gently

  

• Deglaze with white wine, and once the alcohol part has evaporated, turn off the heat and transfer the tuna to a plate, keeping it aside

  

• Use the same pan: clean the bottom with a sheet of paper towel to remove any liquid residues, then pour a drizzle of extra virgin olive oil, add the remaining cloves of garlic (always cored) and the chopped chili pepper.

  

• Add it to the sauté, cook for a few minutes, and add a pinch of salt. Meanwhile, in a large pot, bring salted water to a boil for the pasta

  

• When the tomato is soft, remove the garlic

  

• Add the capers and the tuna set aside and let them flavor for a few minutes, stirring gently.
  

  

• Add the parsley previously washed, dried, and chopped, then mix

  

• Drain the pasta al dente directly into the pan with a skimmer and add it to the sauce, keeping a bit of cooking water aside. Mix and blend by adding the cooking water little by little, just enough to obtain a creamy texture: the sauce should be enveloping, not liquid. Adjust with salt and pepper
  Turn off the heat, add a little more chopped parsley, and grate the lemon zest.

  

• Serve your Tuna and Yellow Cherry Tomato Pasta 😍🎄💫, hot and fragrant, ready to win over everyone at the table!

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