John Myers
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Spaghetti with Fresh Tuna and Fennel
The perfect spaghetti with fresh tuna and fennel recipe with a picture and simple step-by-step instructions.
For the sauce
- 1 Pc. Red peppers, peeled, pitted, roughly diced
- 20 g Fresh peeled potatoes, finely diced
- 1 Pc. Red peppers, pitted, finely chopped
- 1 tablespoon Shallot cubes
- 50 ml Noilly Prat
- 100 ml Veal stock
- Extra virgin olive oil
- Black pepper from the mill
- Salt
- Sugar
fennel
- 1 Pc. Fennel bulbs with green
- 40 g Black olives with stone
- 300 Branches Fresh dill
- 200 g Spaghetti
- 350 g Tuna fillet sushi quality, sliced
- Fleur de Sel sea salt
- Lemon olive oil
- For the sauce, sauté the shallot cubes in a little olive oil. Add the paprika, potatoes and peppers. Let simmer for another 3 minutes. Season with salt, pepper and a pinch of sugar. Deglaze with wormwood and reduce strongly. Fill up with the stock and Let simmer for another 6 minutes, puree finely with a blender, mix in two tablespoons of olive oil and season to taste.
- Clean the fennel bulb. Put the green in the cold water. Cut out the stalk in a wedge shape. Quarter the fennel and cut into fine strips. Cut the olives from the stone and roughly chop. Cut the dill and fennel greens into small pieces.
- Heat a little olive oil in a saucepan. Sauté the fennel over a medium heat for 4 minutes. Season with salt, pepper and a pinch of sugar. Fold in the olives. Cook the noodles in salted water until firm to the bite. Drain in a sieve. Catch 150 ml of the cooking water.
- Sear the peppered tuna steaks in olive oil for about 30 seconds on both sides.
- Add the pasta and pasta water to the vegetables, stir for about 1 minute and heat. Fold in the fennel greens and dill. Place on preheated plates. Place the tuna and nap with the sauce.
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