Makes 4 servings. Difficulty
Prepare the tuna: 2/3 cup sake 1/4 cup gf soy sauce 1 Tablespoon fish sauce 1 teaspoon red wine vinegar 1 Tablespoon ketchup 1 teaspoon sugar 1 tuna steak
For the pasta: 1 cup asparagus tips (2 inch pieces) 1 lb. dried gf pasta (linguini) 2 Tablespoons extra virgin olive oil 1 leek, tender green and white parts only, chopped 2 garlic cloves, minced 1/4 teaspoon freshly ground black pepper 2 Tablespoons drained, bottled capers 1/2 cup golden raisins 1/4 cup Italian parsley, chopped
Prepare the tuna: Place the sake, gf soy sauce, fish sauce, red wine vinegar, ketchup and sugar in a large zip lock bag. Add the tuna steak, seal and turn to coat. Let marinate in the refrigerator for 30 minutes.
Prepare a grill. Remove the tuna from the marinade (discard marinade). Grill the tuna 3-5 minutes per side. Cut into large chunks and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook until just tender, about 3 minutes. Using a slotted spoon remove the asparagus tips from the water and immediately plunge into a bowl of ice water. Add the pasta to the water and cook until al dente. Reserve 1 cup of pasta cooking water then drain pasta and return to the pot.
While the pasta cooks, heat the oil in a large skillet over medium high heat. Add the onions and garlic; cook until tender and golden, about 6-8 minutes. Stir in the capers, raisins, parsley and reserved cooking water. Add the mixture to the pasta along with the grilled tuna and toss to combine. Season with freshly ground black pepper. Serve immediately.
We used Tinkyada’s gf pasta for the gf pasta in this recipe.