Tuna Genovese with Ziti Pasta

11 oz ziti or pasta of your choice (320 g)

2.2 lbs yellow onions (1 kg)

10.5 oz fresh tuna (300 g)

1 medium carrot, about 2.8 oz (80 g)

1 celery stalk, about 3.5 oz (100 g)

3 ½ tablespoons extra virgin olive oil (50 g), plus more for finishing

⅓ cup dry white wine (100 ml)

2 cups vegetable broth (500 ml), or as needed

Freshly ground black pepper to taste

Fresh basil leaves for garnish

Thinly slice the onions and finely chop the carrot and celery.

In a large pot, heat the olive oil over medium heat. Add the carrot and celery, and sauté for 5–10 minutes.

Add the onions and cook gently for 15–20 minutes, until soft, translucent, and beginning to caramelize.

Pour in the white wine and let the alcohol evaporate, stirring well. Cook for 2–3 minutes.

Add the vegetable broth—just enough to lightly cover the vegetables—and season with black pepper. Bring to a boil, then lower the heat and simmer for 30–40 minutes, stirring occasionally, until the onions break down into a creamy sauce.

Cut the tuna into cubes and add to the pot. Sear for a few minutes until lightly golden.

Meanwhile, cook the ziti in salted water until al dente. Reserve some pasta water before draining.

Add the drained pasta directly to the tuna and onion sauce. Stir well to coat, adding a splash of pasta water if needed. Drizzle with a little raw olive oil to finish.

Plate and garnish with fresh basil leaves and another light drizzle of olive oil, if desired.