A first course that combines the creaminess of pesto with the prized, flavorful meat of fresh tuna. Pasta with pesto and fresh tuna is a perfect first course to enjoy with the approaching warm season: ideal for lunch because it is simple and quick to prepare. The pesto, made with sliced almonds and Pecorino Romano, embraces the softness of cubes of fresh tuna. A spicy note from the dried chili pepper will be the authentic addition that enhances the flavor of this Mediterranean dish even more.
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Put the water on to boil for the pasta.
Prepare the pesto by blending basil, almonds, garlic, Pecorino Romano and extra virgin olive oil.
Cook the pasta and cut the tuna into cubes.
In a pan, sauté the tuna with lemon zest, chili pepper and oil.
Add the pesto, a ladle of the pasta cooking water and the seared tuna.
Drain the pasta and toss it in the pan with the pesto and tuna.
Serve the pasta dressed with a drizzle of raw oil.
Pasta with pesto and fresh tuna keeps for at most one day in the refrigerator. You can prepare the pesto in advance and freeze it if there is any left over. Freezing the dish after cooking is not recommended.
Italia
| Energy (kcal) | 281.08 |
| Carbohydrates (g) | 34.58 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 8.28 |
| of which Saturates (g) | 2.41 |
| Protein (g) | 16.47 |
| Fiber (g) | 2.26 |
| Sale (g) | 0.09 |
