Pasta with Fresh Tuna

Name: Pasta with Fresh Tuna
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Spaghetti Rigati pasta 11.3 oz; Tuna 4.2 oz; Cherry tomatoes of various colors 7.1 oz; Taggiasca olives pitted 1 ½ tbsp; Garlic 1 clove; Fresh chili pepper 1; Extra virgin olive oil 3 spoonfuls; Lemon peel 1; Brown sugar 1 tsp; Basil to taste; Parsley to taste; Fine salt to taste; Black pepper to taste

437

Calories per serving

Lactose Free

Energy Kcal 437
Carbohydrates g 70.1
of which sugars g 6.1
Protein g 16.3
Fats g 10.1
of which saturated fat g 2.12
Fiber g 3.7
Cholesterol mg 21
Sodium mg 318

Difficulty: Very easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone
Cost: Average

PRESENTATION

Are you looking for a fresh dish for this summer? Something that isn't too classic like fresh tomato pasta but not too quick like tuna spaghetti either. Well, we thought of mixing these two main ingredients together to create a delicious pasta with fresh tuna! The mix of colorful tomatoes, the same ones we used for the tomato tart, will make the dish rich and joyful, featuring fresh tuna. Yes, because this time no canned tuna, we opted for a tasty fresh tuna fillet that will make the dish truly special thanks to a quick marinade. A good plate of pasta with fresh tuna is just what you need to welcome friends for dinner and surprise them with a quick and flavorful recipe like this one.

Also try the farfalle with fresh salmon, irresistibly creamy, or these other variations featuring fresh tuna:

Pasta with fresh tuna and cherry tomatoes
Busiate with tuna ragù
Tuna Amatriciana

INGREDIENTS: Spaghetti Rigati pasta 11.3 oz (320 g); Tuna 4.2 oz (120 g); Cherry tomatoes 7.1 oz (200 g) - of various colors; Taggiasca olives 1 ½ tbsp (20 g) - pitted; Garlic 1 clove; Fresh chili pepper 1; Extra virgin olive oil 3 spoonfuls; Lemon peel 1; Brown sugar 1 tsp; Basil to taste; Parsley to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta with Fresh Tuna

To prepare pasta with fresh tuna, start by marinating the tuna. Cut it into strips 1 and then into cubes about 3/4 inch (2 cm) 2. Then season with salt, pepper, and oil 3,

grate the zest of half a lemon 4 and mix well. Set aside to marinate 5. In the meantime, wash, dry, and halve the cherry tomatoes 6.

Remove the top from the chili pepper, slice it, discarding most of the seeds, and finely chop it 7. Peel the garlic and move to the stove. Heat a pan with oil, add the garlic and chili pepper, and sauté for 5 minutes over low heat 8. It's time to add the tomatoes and then the brown sugar 9.

While the tomatoes are cooking, boil the pasta in salted water 10. When it's almost done, remove the garlic 11 and drain the pasta directly into the sauce; add a bit of cooking water if needed 12.

Add the olives 13, coarsely chopped parsley and basil 14 and mix. Begin plating by serving the pasta with the tuna 15,

add a bit more parsley and basil 16, grate some more lemon zest 17, and your pasta with fresh tuna is ready: enjoy your meal 18!

How to store

Once the fresh tuna pasta is ready, it is recommended to consume it immediately. You can prepare the sauce in advance, but the tuna should be prepared just before cooking the pasta.

Tips

Want to enrich the fresh tuna pasta? Just add some caramelized spring onions or shallots for a delightful sweetness. Or you can add some dill or wild fennel, even incorporating it into the sauce like in pasta with sardines. Finally, a few dollops of buffalo ricotta, squeezed directly onto the plates using a piping bag, will be a true gourmet touch!

For safe consumption of raw, marinated, or semi-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at -0.4°F (-18°C) in a home freezer marked with 3 or more stars.

For the translation of some texts, artificial intelligence tools may have been used.