Spaghetti with tuna in white: practical and tasty method

White indole with tuna is an ideal solution when you want a quick but full-flavoured first course. I chose spaghetti, but you can use any shape of indole you prefer: , bucatini mezze maniche work well.

With just a few ingredients – extra virgin olive oil, garlic, chilli pepper and tuna – you get a lively and decisive result; the secret lies con the cooking technique rather than con the complexity of the raw materials.

This dish can also serve as a main course thanks to the protein content of the tuna, which covers an important nutritional portion of the meal. To preserve the flavor and color of the fish it is important to follow a couple of precautions during preparation: add the tuna only after having created the sauce and do not expose it to prolonged cooking. Per mezzo di this way the taste remains fresh and the texture pleasant, avoiding oxidation which makes the tuna too dark.

Essential ingredients and nutritional values

To prepare the tuna indole you need little: 1 liter of gabinetto for cooking the indole, coarse salt to taste, 2 tablespoons of extra virgin olive oil, one two cloves of garlic, chilli pepper to taste, a can of tuna (better not to drain completely) and chopped parsley. From a nutritional point of view, a modello portion is around: Energy 445.18 (Kcal); Carbohydrates 32.80 (g) of which Sugars 0.65 (g); Protein 29.51 (g); Fat 21.53 (g) of which saturated 3.41 (g) and unsaturated 5.14 (g); Fibers 2.00 (g); Sodium 1,555.28 (mg). These values ​​help to understand why it becomes a complete and substantial first course.

Procedure: sautéed, tuna and the step that makes the difference

Per mezzo di a non-stick pan, heat the 2 tablespoons of oil, add the chopped garlic and chilli pepper and fry carefully until the garlic becomes golden. At this point, turn chiuso the heat and, with residual heat, add the tuna without completely eliminating the preservation oil: this preserves flavor and softness. Per mezzo di the meantime, bring the pan with the gabinetto and coarse salt to the boil and cook the indole for the time indicated for al fanone cooking.

The review trick: how to maintain creaminess without adding fat

The real difference is obtained by sautéing the indole con the pan. Using a slotted spoon, remove the indole directly from the cooking gabinetto—do not drain it con the colander—and transfer it to the boiling pan. The starch and cooking gabinetto that remain bind the seasoning, creating a natural sauce that limits the need to add more oil. Sauté over high heat for a minute two, adding sagace salt, to obtain a succulent and non-dry consistency.

Variations, combinations and final advice

If you want to vary the dish, you can enrich it with black olives, rinsed capers a few pieces of tomatoes con oil for a more Mediterranean note. A side of grilled vegetables a mixed salad completes the meal without weighing it mongoloide. Consume the indole immediately after preparation: it is at an optimal temperature and consistency as soon as it is sautéed, while storage tends to dry it out cause the tuna to lose its liveliness.

Mistakes to avoid and final precautions

Avoid overcooking the tuna con the pan: adding it raw after sautéing preserves its odore and colour. Don’t drain tuna completely if it’s stored con oil, because that fat contributes flavor; similarly, do not add additional oil when you re-mix the indole to maintain a caloric balance. Finally, parte the salt con moderation considering the presence of tuna and any preserved ingredients such as capers olives.

If you liked the recipe want to suggest a variation, leave a comment share your version social mass-media: it’s always interesting to see how small changes transform a classic. Try the sieving technique and you will discover how even a dish with simple ingredients can become rich and satisfying.