Dal Plin at St. Roch Market brings a little bit of Italy to Miami, in the form of handmade fresh pasta. Their Sunshine Bucatini marries tender noodles with light, bright ingredients like sushi-grade ahi tuna, sweet grape tomatoes, fresh mint, basil, and parsley, and bright citrus zest. Garlic and white wine add extra spark to the sauce, for a perfect, easy summer dinner. You can use dried pasta to make this if need be, but seeking out good fresh pasta is definitely worth it, and really makes the dish special. And while the contrast of the hot pasta and cold marinated tuna is lovely, if you’re not a big fan of totally raw fish, you can toss the marinated tuna in the hot pasta and sauce for a couple minutes to cook it at least partway through.
Note: If you can’t find or don’t wish to buy balsamic glaze, you can make it yourself by simply bringing 1 cup of balsamic vinegar to a boil and simmering it until it’s reduced to about 1/4 cup; the texture will have thickened to that of syrup. You’ll only need a few drops for this recipe, but you can store the leftovers in the fridge and use them to glaze meats and vegetables, to garnish salads and other dishes, or drizzled over fresh strawberries and vanilla ice cream for dessert.
Balsamic glaze is simply balsamic vinegar that's been reduced down to a thicker, sticky, sweet-tart syrup, which is great on all sorts of meat, fish, vegetables, and fruit. You may also find bottles labeled "reduction of balsamic vinegar" or "balsamic glace."Buy Now ›