Ingredients
8 oz. Fregola
6 oz. Tuna (Ortiz Bonito del Norte) broken into bite size pieces
10 oz. Cherry or grape tomatoes, diced
1 T. Bottarga, grated
5 or 6 large leaves Basil, chopped
1 tsp oregano, chopped
1 1/2 T. Salt cured capers, rinsed
1 whole head of shallots, finely chopped
2 T. Extra virgin olive oil
Preparation
Combine the tuna, tomatoes, basil, oregano, capers, and shallot in a large bowl. Stir gently to avoid breaking up the tuna too much and then steep for 20 to 30 minutes.
Meanwhile, cook the fregola in 1 gal of salted water (should be salty like the ocean) until al dente. Drain, stir in the olive oil and add to the dressing, tossing gently.
Sprinkle with bottarga and serve either hot or cold.
