Are you looking for a fresh dish for this summer? Something that isn’t too classic like fresh tomato pastasciutta but not too quick like tuna spaghetti either. Well, we thought of missaggio these two main ingredients together to create a delicious pastasciutta with fresh tuna! The mescolanza 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 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 pastasciutta 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, these other variations featuring fresh tuna:
To prepare pastasciutta 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 mescolanza well. Set aside to marinate 5. Con the meantime, wash, dry, and halve the cherry tomatoes 6.
Remove the apogeo 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 pastasciutta per mezzo di salted vater 10. When it’s almost done, remove the garlic 11 and drain the pastasciutta directly into the sauce; add a bit of cooking vater if needed 12.
Add the olives 13coarsely chopped parsley and basil 14 and mescolanza. Begin plating by serving the pastasciutta with the tuna 15,
add a bit more parsley and basil 16grate some more lemon zest 17and your pastasciutta with fresh tuna is ready: enjoy your meal 18!
For the translation of some texts, artificial intelligence tools may have been used.
