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Spaghetti with Tuna and Lemon – Spaghetti Tonno Fresco E Lime

5 from 4 votes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 1 kcal

Ingredients
 

  • 250 g Spaghetti
  • 200 g Tuna fillet
  • 2 tbsp Capers in salt
  • 1 Pc. Organic lemon
  • 1 Pc. Onion, small
  • 1 toe Garlic
  • 5 tbsp Olive oil
  • 0,5 tsp Freshly grated ginger
  • 0,5 Bd Smooth fresh parsley
  • Black pepper
  • 0,25 tsp Sea salt
  • 1 tbsp Salt for pasta water

Instructions
 

  • Peel a small onion and cut into rings. Just peel one clove of garlic, but leave it in one piece. Put on the pasta water and bring to the boil. Rub the zest of the lemon on a grater. Squeeze the lemon. Grate a little ginger from a ginger root (a maximum of half a teaspoon - the ginger should not dominate the dish). Soak the capers in a cup of warm water, pour off once and fill again with water. Put aside. Roughly chop the parsley. Cut the tuna into 1 cm cubes. Put the pan on the stove and heat the olive oil over medium heat.
  • Put the onion in the pan. Mash the garlic clove with the knife, but leave it in one piece and add it to the pan. Fry until the onion is lightly browned. Add the tuna cubes. Tuna tends to get dry when cooked through. Therefore, it is only enough to fry the fish briefly so that the outside is seared (two, maximum 3 minutes) over medium heat. Salt and pepper. Briefly toss the finely grated ginger in the pan. Pour off the water from the cup and add the capers and the lemon juice. Reduce heat. Remove the clove of garlic.
  • The spaghetti should be al dente by now. They are now placed in the pan, dripping wet, and mixed in. Add 2 or 3 tablespoons of the cooking water to the pan and then add the lemon zest and 2/3 of the parsley. Season the sauce to taste. Place on the plates and serve sprinkled with the remaining parsley and black pepper.

Final remark

  • I have already presented the recipe in a similar way (spaghetti with tuna-lemon sauce - spaghetti tonno e lime) only that the tuna is now fresh. The principle - almost pasta - has remained. The meal is ready when the spaghetti is ready.

Nutrition

Serving: 100gCalories: 1kcal
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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