Today I propose a seafood first course as much appreciated as it is simple to prepare: pasta with tuna! There are those who prefer the "white" one and those who prefer the "red" one, those who want it al dente and those a little more cooked and then those who have a weakness for spaghetti and those for fusilli, those who prefer it with fresh tuna and some with tuna in oil. In short, the tastes are one hundred thousand: and today I would like to give you the recipe for my favorite tuna pasta: wholemeal spaghetti with fresh tuna, cherry tomatoes and lots and lots of parsley!
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Identity Card of the Recipe
- 158 KCal Calories per serving
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Ingrediants
- 320 g of wholemeal spaghetti or another type of wholemeal pasta
- 250 g of fresh tuna
- 30 g of capers
- 400 g of canned cherry tomatoes
- 1 sprig of parsley
- 2 tablespoons (about 20 ml) of extra virgin olive oil
- Q.b. of salt
- 1 clove of garlic
- Half a glass of brandy
Materials Needed
- Chopping board
- Knife
- Sauce saucepan
- Pasta casserole
- Cooking pan
- Colander
- Spaghetti fork
Preparation
- Prepare the tomato sauce. In a saucepan, combine the canned tomatoes (or fresh tomatoes), a clove of garlic, salt and capers. Cover with the lid and cook slowly for 15 minutes, stirring occasionally.
The advice OK
To avoid exceeding with fats, it is advisable to use the oil only for browning the tuna: in this very first phase, it is not necessary to combine the oil with the tomato sauce!
It is also advisable not to exceed with salt: tuna is in fact a sea fish, already sufficiently salty!- Meanwhile, cut the fresh tuna into thin slices.
- Heat a pan and add 2 tablespoons of extra virgin olive oil. When the oil is hot, brown the fresh tuna keeping the flame high for 2-3 minutes. Deglaze the tuna with brandy or with half a glass of dry white wine: let it evaporate. "alcohol, stirring often for about a minute. Turn off the heat: tuna does not require too long cooking times.
- Bring plenty of water to a boil and add salt to taste. When the water boils, add the wholemeal spaghetti (or another type of wholemeal pasta): for cooking times, check the package.
- A few minutes before the end of cooking the pasta, add the browned tuna to the tomato sauce and remove the garlic. If the sauce is excessively dry, add one or two tablespoons of pasta water. Taste the flavor and, if necessary, add a pinch of salt.
- Drain the pasta and flavor it with the sauce. Turn off the heat and flavor with fresh parsley.
Alice's comment - PersonalCooker
A dish that releases all the scent of the sea: my favorite tuna pasta, then in my opinion with wholemeal spaghetti is the top! If you like, you can give a spicy touch by adding a pinch of chilli, but please, don't put the parmesan cheese that just doesn't fit with fish! Good pasta everyone!Nutritional values and Health Comment on the recipe
Pasta with Fresh Tuna is a not too caloric first course, rich in carbohydrates, with a moderate protein content and a low intake of lipids. The breakdown of fatty acids is in favor of the unsaturated ones, cholesterol is moderate and fibers are very abundant. Wholemeal Pasta with Fresh Tuna is suitable for the diet of subjects with metabolic diseases, even if in case of overweight it is necessary to reduce the average portion. It does not contain lactose but is to be excluded in the diet against celiac disease.
The average portion is around 200g (315kcal).
