Tuna Genovese

To prepare the Tuna Genovese, first finely chop the carrot 1 and celery 2, then thinly slice the onions 3.

Then move on to the tuna: first, cut it into slices 4 and then into regular cubes 5. Also, prepare the pasta by breaking the ziti with your hands, as tradition dictates 6.

In a large saucepan, heat a generous amount of olive oil over medium heat and add the chopped carrot and celery 7. Cook for about 5-10 minutes, then add the sliced onions 8 and let them fry slowly. Season with black pepper 9.

Add salt 10, then mix well. Pour in the white wine 11 and let the alcohol evaporate, stirring gently. At this point, add the vegetable broth until the ingredients are just covered 12.

Cover with a lid 12 and cook over low heat for about 30-40 minutes, until the onions are soft and have formed a thick, creamy sauce. Now add the tuna cubes 13 and brown them for a few minutes until they are slightly golden. In the meantime, cook the ziti in plenty of salted water 14.

Drain them al dente and set aside some cooking water. Transfer the pasta directly into the saucepan with the sauce 16, mix well, and if necessary, add a ladle of the cooking water to achieve a creamier consistency. Stir in a drizzle of olive oil 17 and gently mix everything together. Finally, plate and garnish with fresh basil leaves and, if desired, another drizzle of olive oil. Your Tuna Genovese is ready to be served 18!