Tagliatelle with broccoli, tuna, and bottarga

To prepare the tagliatelle with broccoli, tuna, and bottarga, first separate the heart of the fillet from the more fibrous part 1. The tender part will be used for the tartare, so first cut it into strips and then into cubes 2; transfer it to a bowl and set aside. The fibrous part will be sautéed, so cut it more finely 3.

Bring a pot of salted water to a boil and blanch the broccoli florets for 5 minutes 4. Meanwhile, in a pan, let the oil infuse with chopped chili pepper and a clove of garlic 5, then add the tuna 6.

Briefly sear the tuna over medium heat, stirring continuously; don't worry if it tends to stick to the bottom 7. After a few minutes, turn off the heat and remove the garlic, then add fragrance with grated lemon zest 8. At this point, drain the broccoli and transfer them to the pan, taking care to leave the cooking water on the heat 9.

Turn the heat back on to medium, add a ladle of the broccoli's cooking water 10, and mix well to deglaze the bottom 11. Salt moderately 12.

Meanwhile, cook the tagliatelle in the broccoli water 13, then transfer them to the pan with the sauce 14. Add a little cooking water 15 and toss everything for a couple of minutes.

Toss with a drizzle of oil 16 and mix well 17. Finally, season the tartare with a pinch of salt and oil 18.

You can plate: place a nest of tagliatelle on each plate and top with a spoonful of sauce 19, some pine nuts 20, and the tuna tartare 21.

Finally, grate the bottarga 22 and lemon zest 23. Your tagliatelle with broccoli, tuna, and bottarga are ready to be served 24!