Best Fresh Tuna Spaghetti Recipes

SPAGHETTI ALLA CARLOFORTINA (SPAGHETTI WITH FRESH TUNA, CREAM OF

Steps:

• In a food processor combine the basil leaves, pine nuts, garlic and a pinch of salt and pepper. Process at a medium speed until blended to a creamy consistency.
• In a bowl
• In a large frying pan, heat 50ml of the olive oil and fry the onion until softened. Add the roughly chopped tomatoes and cook on a medium heat for 10 minutes. Season with salt.
• Cook the spaghetti to packet instructions, drain and add to the tomato sauce.
• Add the tuna pieces and toss through the pasta and cook for 1 minute.
• Serve with a large dollop of the cream of basil mixture.

FRESH TUNA SPAGHETTI

Steps:

• Bring the water to a boil in a large pot (1 lt of water each 100g of pasta), add the coarse salt and, as it boils again, add the pasta and let it cook for about 9 min. (or follow the direction on the package). You may want to cook the pasta al dente to stir-fry it on the pan with the sauce before serving.
• Chop the tuna fillet into 1cm cubes. Wash the tomatoes, and chop them into 1cm cubes. If you're using big tomatoes, discard the seeds. This step is not necessary for pachino or cherry tomatoes.
• Crush the garlic with a knife and slice finely the scallion. Add both to a large pan with the oil and turn the heat on to medium. Cook for a couple of minutes.
• Add the chopped tuna and stir fry to seal the cubes. Add the tomato cubes and season with a pinch of salt and pepper.
• Let it cook for 6/8 mins and then add the soy sauce and the ginger. Mix evenly.
• Remove 1 cup of water from the pot, then drain the pasta and add it to the pan with the sauce. If the sauce is too thick add a couple of tbsp of cooking water to make it smoother. Stir fry for one minute and serve with a sprinkle of pepper.