Calamarata with roasted pepper sauce, caramelized onions, and red tuna tartare

Cut the tuna into cubes and marinate it in a bowl with oil, pepper, and two drops of lemon.

Wash and hollow out the peppers, brush them with oil, and place them in the oven for 30 minutes or in an air fryer for 20 minutes at 200 degrees until they are roasted. Turn them halfway through cooking.

Let them cool and peel them well. Cut some strips and set them aside.

Put the remaining peppers in the blender with the pecorino, a dozen basil leaves, season with salt and pepper, and add oil in a thin stream.

Continue blending until you obtain a thick cream, which you will then adjust with cooking water.

Finely chop the onions, sauté them in a pan with a knob of butter. Add the sugar, deglaze with white wine, and let it soften and caramelize.

Finally, add a drop of good balsamic vinegar and mix well.

Drain the pasta, toss it in the pan, pour in the pesto, and sauté cheerfully.

Turn off the heat, add the marinated tuna, the strips of peppers, and plate.

Garnish with basil leaves.