- 2 tablespoons pine nuts
- 1 pound tuna steak, cut into 1/2-inch dice
- 1/2 cup dry white wine
- 1/2 teaspoon finely grated lemon zest
- 1/2 pound cherry tomatoes, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup coarsely chopped fennel fronds
- 1/2 teaspoon crushed red pepper
- 1 pound linguine
- Salt and freshly ground pepper
- In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes. Transfer to a medium bowl. Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and 2 tablespoons each of the olive oil and fennel fronds. Cover and refrigerate for 1 hour.
- Heat the remaining 2 tablespoons of olive oil in a large, deep skillet. Add the crushed red pepper and the remaining cherry tomatoes and cook over low heat, stirring occasionally, until the sauce is flavorful, about 10 minutes.
- Meanwhile, cook the linguine in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the linguine.
- Add the tuna mixture and the remaining 2 tablespoons of fennel fronds to the skillet and cook over low heat, stirring just until the tuna starts to whiten, about 1 1/2 minutes. Remove the skillet from the heat. Add the linguine and the reserved pasta cooking water and toss well. Season with salt and pepper and serve at once.
A bright, simple, fruity rosé with good acidity will stand up to the acidic tomatoes and lemon here.