Troffie with Ventresca Tuna

Troffie with Ventresca Tuna
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Troffie are a type of pasta which look like very slender, elongated corkscrews, but feel free to use any thin, tube-shaped pasta such as penne. The flavor of fresh tomatoes contrasts nicely with the Ventresca tuna, a premium canned tuna packed in olive oil that comes from the belly of the fish and has a particularly rich flavor and silky texture.

See all pasta recipes.

4
Servings
485
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 pint cherry tomatoes, halved
  • 5 Ounces extra-virgin olive oil
  • 3 sprigs thyme
  • 3 cloves garlic, sliced
  • 3 heirloom tomatoes
  • 1 small onion, diced
  • 1 Tablespoon tomato paste
  • 1 Pound troffie pasta
  • Salt, to taste
  • 1 Ounce capers, drained
  • 1 Ounce olives, pitted and halved
  • 1 Ounce preserved lemons, diced*
  • 1 Ounce parsley, chopped
  • 1-2 cans Ventresca tuna
  • 1 Ounce pecorino, grated

Directions

Preheat the oven to 225 degrees.

Place the cherry tomatoes on a baking sheet. Toss tomatoes in 2 ounces of the olive oil, thyme, and 1 sliced clove garlic. Roast for 1 ½ hours. Remove from the oven, let cool, and dice finely.

 

Bring a pot of water to a boil over high heat and prepare an ice bath. Add the heirloom tomatoes one by one and cook for 20 seconds each. Immediately plunge each tomato into the ice bath to cool. Peel the tomatoes and quarter them. Seed the tomatoes and strain the liquid into a separate bowl. Then, continue to dice the tomatoes into small pieces and place in the bowl with the juices. Discard the seeds.

Heat 2 ounces of the olive oil in a skillet over medium heat. Brown the remaining garlic for 2 minutes, then add the onion and sweat for 3-4 minutes. Add the tomato paste, diced heirloom tomatoes with juices, and diced cherry tomatoes and simmer for about 20 minutes.

 

Meanwhile, bring a large pot of water to a boil over high heat. Season with salt, to taste. Add the pasta and cook until just al dente, then drain and set aside.

Heat the remaining olive oil in a skillet over medium heat and fry the capers until crisp. Then, add the tomato sauce mixture, olives, lemons, and parsley. Add the pasta and toss. Plate the pasta and top with pieces of tuna and shaved cheese.

Nutritional Facts

Total Fat
38g
54%
Sugar
5g
6%
Saturated Fat
31g
100%
Cholesterol
2mg
1%
Carbohydrate, by difference
29g
22%
Protein
8g
17%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
104mg
10%
Choline, total
2mg
0%
Fiber, total dietary
4g
16%
Folate, total
23µg
6%
Iron, Fe
5mg
28%
Magnesium, Mg
33mg
10%
Niacin
1mg
7%
Phosphorus, P
54mg
8%
Selenium, Se
4µg
7%
Sodium, Na
538mg
36%
Water
20g
1%
Zinc, Zn
1mg
13%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.