A first course that combines the creaminess of pesto with the prized and flavorful meat of fresh tuna. Pasta with pesto and fresh tuna is a perfect first course to enjoy with the upcoming beautiful season: perfect for lunch because it is simple and quick to prepare. The pesto, made with sliced almonds and Pecorino Romano, embraces the softness of fresh tuna cubes. A spicy note given by the dried chili pepper will be the genuine addition to further enhance the taste of this Mediterranean dish.
Bring water to a 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 pasta cooking water, and the seared tuna.
Drain the pasta and toss it in the pan with the pesto and tuna.
Serve the pasta drizzled with a little raw oil.
Pasta with pesto and fresh tuna can be stored for a maximum of one day in the fridge. You can prepare the pesto in advance and freeze it if there are leftovers. We do not recommend freezing the dish after cooking.
Italia
| Energy (kcal) | 161.31 |
| Carbohydrates (g) | 0.25 |
| of which Sugars (g) | 0.2 |
| Fats (g) | 14.42 |
| of which Saturates (g) | 2.56 |
| Protein (g) | 7.38 |
| Fiber (g) | 0.6 |
| Salt (g) | 0.01 |
