Cavatelli with Tuna
and Broccoli Rabe
ACTIVE 1 HR 15 MIN; TOTAL 3
HR 30 MIN; SERVES 4
Confited tuna and bagna
cauda provide a briny foil to
the bitter broccoli rabe in this
high-end take on tuna casse-
role from chef Adam Eaton’s
Saint Dinette restaurant in
St. Paul.
TUNA CONFIT
(^1) / 4 cup kosher salt
(^1) / (^4) cup packed light brown
sugar
(^1) / 2 lb. albacore tuna fi llets
1 cup olive oil
2 thyme sprigs
1 garlic clove
BAGNA CAUDA
6 Tbsp. olive oil
2 Tbsp. garlic paste
1 cup dry white wine
1 1 / 2 Tbsp. anchovy paste
(^1) / 2 cup plus 2 Tbsp. cold
unsalted butter, cubed
1 Tbsp. fresh lemon juice
Freshly ground black
pepper
PA STA
1 lb. cavatelli pasta
(^1) / (^4) cup extra-virgin olive oil
(^1) / 4 tsp. crushed red pepper
8 oz. broccoli rabe, cut
into 2-in. pieces
2 Tbsp. fresh lemon juice
Kosher salt and pepper
Shaved Parmigiano-
Reggiano cheese and
fried potato sticks (such
as Utz Potato Stix), for
garnish
- Make the tuna confit In a
medium bowl, stir together
salt and brown sugar. Add
tuna; rub with salt mixture to
completely coat fish. Cover
and cure in refrigerator 1
hour. Rinse tuna thoroughly,
and pat dry. - In a small saucepan, heat
1 cup oil, thyme, and garlic
clove over low heat to 200° F.
Carefully submerge tuna in
oil and cook until cooked
through, about 40 minutes.
Using tongs, transfer tuna to
paper towels to drain. Let
cool completely; flake into
large chunks.
3. Make the bagna cauda
In a small saucepan, cook
6 tablespoons oil and garlic
paste over low heat, stirring,
until very fragrant but not
browned, about 10 minutes.
Add wine and cook until
reduced by half, 5 to 7 min-
utes. Add anchovy paste and
cook, stirring, 2 minutes.
Whisk in butter, 1 tablespoon
at a time, until emulsified.
Whisk in 1 tablespoon lemon
juice, and season with pepper.
Keep warm over very low
heat, whisking occasionally.
4. Make the pasta In a
large pot of salted boiling
water, cook pasta until
al dente. Drain; reserve 1 cup
cooking liquid.
5. Wipe out pot, add^1 / 4 cup oil,
and heat over moderate heat.
Add red pepper and cook,
stirring, until fragrant, about
1 minute. Add broccoli rabe
and cook, stirring occasion-
ally, until crisp-tender, 3 to 5
minutes. Add pasta, tuna, 2
tablespoons lemon juice, and
half of reserved cooking liquid
and cook, stirring gently,
until hot and pasta is lightly
coated, about 3 minutes,
adding additional cooking
liquid if needed. Season with
salt and pepper.
6. Transfer pasta to 4 shallow
bowls and drizzle with a little
of the bagna cauda. Garnish
with cheese and potato
sticks. —ADAM EATON
WINE Crisp, minerally Italian
white: 2016 Piero Mancini
Vermentino di Gallura.
HOW TO STORE
PARMESAN
CHEESE
To maximize the
shelf life of Parmigiano-
Reggiano cheese,
after opening, wrap
the original packaging
tightly in plastic wrap.
Or, wrap the cheese in
wax paper or parchment
paper fi rst, then cover
with plastic wrap before
refrigerating. If it’s
properly stored, a chunk
of cheese will last for one
year in the refrigerator.