Since opening my newest restaurant, La Promenade des Anglais, in Chelsea NYC this past September this pasta has become one of our signature menu items. Guests are always surprised by the amazing way that the homemade tomato sauce plays off the tuna. This is also one of my personal favorite pasta dishes as it is a good mixture of both my French and Italian backgrounds, so the dish celebrates the flavors of The French Riviera, my cherished home.
Print
Troffie with Ventresca Tuna
- Total Time: 2 hours 30 minutes
- Yield: 5-6 servings 1x
Description
A delightful blend of Mediterranean flavors, this Troffie with Ventresca Tuna combines homemade tomato sauce with premium tuna for a signature dish that celebrates the French Riviera.
Ingredients
- 3 Heirloom Tomatoes
- 1 small onion, diced
- 3 garlic cloves, sliced
- 5 (141.7 g) oz extra virgin olive oil
- 3 sprigs fresh thyme
- 1 tbsp (15 grams) tomato paste
- pint (.236 L) cherry tomatoes
- 1 oz (28.35 g) capers, drained
- 1 oz (28.35 g) olives, pitted and halved
- 1 oz (28.35 g) preserved lemons, diced
- 1 oz (28.35 g) parsley, chopped
- 1 oz (28.35 g) pecorino cheese, grated
- 1 lb (.453 kg) troffie pasta
- 1 -2 cans of ventresca tuna
Instructions
- Preheat your oven to 225°F (107°C). Cut the cherry tomatoes in half and place them on a sheet pan. Toss the tomatoes with 2 oz of olive oil, 3 sprigs of thyme, and 1 chopped clove of garlic. Roast in the oven for 1 1/2 hours. Once cooled, dice the tomatoes.
- In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and sliced garlic, and sauté for 5-7 minutes until the onion is soft and translucent.
- Add the tomato paste to the skillet and cook for another 2 minutes, stirring constantly.
- Chop the heirloom tomatoes and add them to the skillet. Cook for 10-15 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
- Season the sauce with salt and pepper to taste. Add the roasted cherry tomatoes to the sauce and stir to combine.
- Meanwhile, cook the troffie pasta according to package instructions until al dente. Drain the pasta and reserve some of the pasta water.
- Add the cooked pasta to the skillet with the tomato sauce. Toss to coat the pasta, adding reserved pasta water if needed to reach the desired consistency.
- Gently fold in the Ventresca tuna, being careful not to break it apart too much.
- Serve the pasta garnished with fresh basil leaves.
Notes
- For the best flavor, use high-quality Ventresca tuna.
- This dish can be prepared ahead of time; store the sauce separately and combine with freshly cooked pasta when ready to serve.
- Garnish with fresh basil for an aromatic finish.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 400
- Fat: 18
- Carbohydrates: 60
- Fiber: 5
- Protein: 18
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Salade Niçoise: Classic French Tuna Salad
- Tuna Noodle Casserole
- Alabama Bouillabaisse by Chef Chris Hastings
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
Frequently Asked Questions
What is ventresca tuna and where can I find it?
Ventresca is the prized belly cut of tuna — oil-packed, buttery, and much softer than standard canned tuna. The recipe note says to use high-quality ventresca for the best flavor; look for it at Italian delicatessens, specialty food stores, or online. 
What is troffie pasta, and can I substitute a different shape?
Troffie is a short, twisted Ligurian pasta that grips sauces well. Chef Allegretti uses 1 lb of it as the base for this signature dish from his NYC restaurant. If you can’t find troffie, fusilli or trofie-style short twists are the closest substitutes.
Why do the cherry tomatoes roast at 225°F for 1½ hours instead of roasting quickly at high heat?
The slow, low roast at 225°F (107°C) concentrates the tomatoes’ sweetness and flavor without burning them, producing a deeply jammy texture that plays off the tuna in the final dish — which Chef Allegretti says always surprises his guests.
Can I make this dish ahead of time?
Yes — the notes say to store the sauce separately and combine it with freshly cooked pasta when ready to serve. This preserves the pasta texture and prevents it from absorbing too much sauce while sitting.
Can I have a platefull please?? ;)
Great recipe, looks delish.
Props to the Chef! I love ventresca tuna from Ortiz; line caught and sustainable. And this sounds like the perfect recipe for it.
Thanks for posting Chef – SALIVATING!
This looks and sounds absolutely lovely. And the restaurant looks great! Will make sure to put it on my to-eat list next time in NYC.
I adore La Promenade, it’s been one of my favorites in the city since it’s opening. I’m SO making this at home! Thanks!