Calamarata with roasted pepper sauce, caramelized onions, and red tuna tartare

Preparation

1. STEP 1 OF 10

   Cut the tuna into cubes and marinate it in a bowl with oil, pepper, and two drops of lemon.

2. STEP 2 OF 10

   Wash and hollow out the peppers, brush them with oil, and place them in the oven for 30 minutes or in an air fryer for 20 minutes at 200 degrees until roasted. Turn them halfway through cooking.

3. STEP 3 OF 10

   Let them cool and peel them well. Cut some into strips and set aside.

4. STEP 4 OF 10

   Put the remaining peppers in a blender with the pecorino, about a dozen basil leaves, season with salt and pepper, and add oil gradually.

5. STEP 5 OF 10

   Continue blending until you get a thick cream, which you will then adjust with cooking water.

6. STEP 6 OF 10

   Finely chop the onions, sauté them in a pan with a knob of butter. Add the sugar, deglaze with white wine, and let them soften and caramelize.

7. STEP 7 OF 10

   Finally, add a drop of good balsamic vinegar and mix well.

8. STEP 8 OF 10

   Drain the pasta, toss it in the pan, pour in the pesto, and sauté cheerfully.

9. STEP 9 OF 10

   Turn off the heat, add the marinated tuna, pepper strips, and plate.

10. STEP 10 OF 10

    Garnish with basil leaves.

Suggestions

• Beer

• Glass

General Information

Analysis

Macronutrients (100 gr)