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1
Mound the semola rimacinata on a clean work surface, make a well at the centre, and break in the eggs with the salt. Draw the flour inward gradually and work to a firm, smooth dough. Wrap and rest for 30 minutes. Roll with the grooved troccolo rolling pin to cut ridged, square-sectioned strands of roughly 3–4 mm thickness. Lay on a semola-dusted tray. The pasta is ready when the strands are uniform, ridged along their full length, and hold their shape without sticking.
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2
Warm the olive oil in a wide, heavy pan over a high flame. When the oil shimmers, add the tuna cubes in a single layer without crowding. Sear, turning once, until a pale golden crust forms on the exterior — no more than 1–2 minutes per side. Remove and set aside. The surface should carry a faint Maillard colour while the interior remains raw.
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3
Reduce the heat to medium. Add the crushed garlic cloves to the same oil and cook until pale gold and fragrant. Pour in the white wine and allow it to reduce by half — the sharp alcohol note should have left the pan entirely, replaced by a round, slightly sweet vapour.
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4
Return the seared tuna cubes to the pan. Braise over a gentle heat for 8–10 minutes maximum. This is the step on which the dish lives or dies: the tuna must reach the exact point of just-flaking — the cubes yielding at the slightest pressure, the centre still faintly pink. Beyond this threshold the flesh turns grey, dry, and loses its oceanic flavour entirely.
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5
Meanwhile, bring a large pot of well-salted water to a full rolling boil. Cook the troccoli until al dente — fresh pasta of this thickness requires 3–4 minutes. Reserve a ladleful of the starchy cooking water before draining.
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6
Add the halved cherry tomatoes raw to the tuna pan. Stir once and remove from the heat — the tomatoes must not cook through; they provide freshness and acidity against the rich tuna and should retain their shape and bright colour.
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7
Add the drained troccoli to the pan. Toss over a low flame, adding the reserved pasta water a little at a time to loosen the sauce — the starch water lightens the olive oil richness and allows the sauce to coat every ridge. Finish with the chopped parsley. The sauce should pool in the grooves of the troccoli and carry visible chunks of tuna and tomato throughout.