Mediterranean Pasta with Fresh Tuna
25’ min.
Easy
4 people
- 320 g of pasta
- 300 g of tomatoes
- 250 g of previously frozen (safe to eat raw) fresh tuna
- 2 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of salted capers (well rinsed)
- Zest of 1 untreated lemon
- Salt to taste
- A few fresh basil leaves for garnish
First of all, we recommend bringing a large pot of salted water to a boil — this will be used to cook the pasta. In the meantime, you can start preparing the sauce.
In a wide pan, heat the extra virgin olive oil and add the whole garlic cloves, slightly crushed. Let them sauté until golden and fragrant, then remove them — they will have released all their flavor.
At this point, add the halved tomatoes. Add a pinch of salt and cook over high heat for 7–8 minutes, until they begin to release their juices and form a simple, tasty sauce.
Meanwhile, drop the pasta into the boiling water and cook it until al dente, following the instructions on the package.
While the pasta is cooking, dice the previously frozen tuna into small cubes (about 1 cm), and mix it in a bowl with the rinsed capers and the grated lemon zest. There’s no need to cook the tuna much — it will warm up and flavor the dish directly in the pan, keeping its soft, delicate texture.
Drain the pasta and transfer it straight into the pan with the tomatoes, adding a ladle of pasta water if needed to help bring the sauce together. Immediately add the tuna, capers, and lemon zest, and toss everything together over high heat for about 1 minute — just enough to warm the tuna without overcooking it.
Serve right away, garnishing each plate with a few fresh basil leaves.
If you need to adjust the portions for more or fewer guests, or if you have any questions, we’re always here to help. Enjoy your meal!
