Bucatini pasta with fresh tuna

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 340 g fresh tuna steak, cut into 1 cm pieces.
• Half a red onion, cut into 1cm pieces.
• 1 small fennel root, cored, top trimmed and chopped + 1/2 cup fennel greens
• 3 stalks celery, chopped + 0.5 cup chopped leaves
• 3 tbsp. capers, dried
• 0.5 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/3 cup dry white wine
• 1 can (425 g) of canned cherry tomatoes in their own juice
• 280 gr. bucatini or spaghetti pasta

Preparation:

1. Bring a large saucepan of salted water to a boil. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the tuna with salt, add it to the skillet, and cook, turning, until browned on all sides, about 2 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add the red onion, fennel, and celery, season with a little salt, and cook, stirring, until the vegetables begin to soften and brown around the edges, 4 to 5 minutes. Add the capers, oregano, and red pepper flakes; cook for about 1 minute. Pour in the wine and cook until reduced by half, about 1 minute. Add the tomatoes and 1/2 cup boiling water. Cook, breaking up the tomatoes with the back of a spoon, until they begin to break down and the sauce thickens, 8 to 10 minutes.
3. Meanwhile, add the pasta to boiling water and cook according to package directions until al dente. Set aside 0.5 cups of the water and discard the rest.
4. Return the tuna to the pan. Add the pasta and stir to coat with the sauce, adding more of the cooking water if necessary. Divide the pasta among plates and garnish with celery and fennel.