Mezze Maniche al Tonno e Finocchio

Nutrition · per serving

Steps

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, trim the fennel bulb, reserving a few delicate fronds for garnish, then cut the bulb into thin slices so it softens quickly and looks elegant in the pan. Slice the garlic, slice the red chilli, chop the parsley, and finely zest the lemon, then squeeze out 1 tablespoon juice.

   1 medium, about 250 g, fronds reserved fresh fennel bulb2 cloves, thinly sliced garlic1 small, thinly sliced red chilli15 g, finely chopped flat-leaf parsley1 large, zest finely grated and 1 tbsp juice reserved lemon
2. 2

   Pat the tuna steak dry and season lightly with sea salt and black pepper. Drying the fish first helps it sear rather than steam.

   220 g tuna steakto taste sea saltto taste black pepper
3. 3

   Cook the mezze maniche pasta in the boiling water until 2 minutes shy of al dente. Before draining, scoop out the reserved pasta water. The slightly undercooked pasta will finish in the sauce and absorb more flavour.

   180 g mezze maniche pasta180 ml, as needed reserved pasta water
4. 4

   While the pasta cooks, heat 2 tablespoons olive oil in a wide sauté pan over medium-high heat. Add the tuna steak and sear for about 1 minute per side, just until lightly coloured outside and still pink in the centre. Transfer to a plate and let it rest; it will finish gently later and stay juicy.

   4 tbsp olive oil220 g tuna steak
5. 5

   Lower the heat to medium and add the remaining olive oil to the same pan. Add the fennel with a small pinch of sea salt and cook for 6 to 8 minutes, stirring often, until softened and lightly golden at the edges. Stir in the garlic, red chilli, and capers for 1 minute, just until fragrant.

   4 tbsp olive oil1 medium, about 250 g, fronds reserved fresh fennel bulbto taste sea salt2 cloves, thinly sliced garlic1 small, thinly sliced red chilli1 tbsp, rinsed and roughly chopped capers
6. 6

   Pour in the dry white wine and let it bubble for 1 to 2 minutes, scraping up any caramelised bits from the pan, until reduced by about half. Add the lemon zest and a few turns of black pepper.

   60 ml dry white wine1 large, zest finely grated and 1 tbsp juice reserved lemonto taste black pepper
7. 7

   Flake the rested tuna into large bite-size pieces and return it to the pan with the drained pasta and about 120 ml reserved pasta water. Toss over medium heat for 1 to 2 minutes until the sauce turns glossy and coats the mezze maniche. Add more pasta water if needed; the sauce should look silky, not dry.

   180 ml, as needed reserved pasta water
8. 8

   Turn off the heat and add the lemon juice from the lemon, most of the parsley, and the extra-virgin olive oil. Toss once more, then taste and adjust with sea salt and black pepper. Finishing off the heat keeps the lemon bright and the herbs fresh.

   1 large, zest finely grated and 1 tbsp juice reserved lemon15 g, finely chopped flat-leaf parsley1 tbsp, for finishing extra-virgin olive oilto taste sea saltto taste black pepper
9. 9

   Twirl into warm bowls and top with the remaining parsley and reserved fennel fronds. Serve immediately while the pasta is glossy and the tuna is still tender.

Origin & History

Pasta with tuna has deep roots in Italian home cooking, especially in coastal regions where seafood and pantry staples meet naturally. Fennel, lemon, chilli, and capers are classic southern Italian flavour partners, bringing brightness and aromatic depth to simple pasta dishes. This version feels modern but stays true to those Mediterranean combinations.