Linguine with fresh tuna (Linguine al Tonno Fresco)
4 servings
30 minutes
Linguini with fresh tuna is an elegant dish of Italian cuisine that combines the freshness of seafood with the richness of herbal aromas. Inspired by Mediterranean traditions, this pasta surprises with a harmony of flavors: tender tuna tartare with lime and mint is complemented by tomato sauce, olives, and white wine, creating a delicate play of acidity and sweetness. Fish broth gives the sauce a velvety texture, while parsley and thyme add brightness. The presentation of the pasta is key: linguini absorbs the sauce, enriching its flavor. This dish is perfect for family dinners or special occasions when you want to impress with sophistication without resorting to complex cooking techniques.
1
First, we prepare tuna tartare. We cut the fish into cubes and add olive oil, mint, salt, pepper, thyme, and lime zest. The marinating time depends on your views of good and evil. Some even eat it raw. We sauté a halved garlic clove in olive oil. We also add black (actually purple) olives. We splash with white wine.
- Tuna fillet (loin): 60 g
- Olive oil: 30 ml
- Mint: 5 g
- Salt: 13 g
- Chili pepper: 5 g
- Thyme: 8 g
- Lime: 5 g
- Garlic: 3 g
- Pitted black olives: 20 g
- Wine: 120 ml
2
Pour a small amount of the prepared tomato sauce into the pan and leave it next to the burning burner.
- Spices: 1 g
3
We are waiting for the pasta. By the way, pasta should always be added to the waiting sauce, not the other way around, to avoid clumping.
- Linguine: 120 g
4
Pour in the fish broth (you always have fish broth on hand), remove a third of a large ladle.
- Fish stock: 50 g
5
Then blanched tomatoes, tuna tartare, olive oil, and chopped parsley are added. We season with pepper.
- Tomatoes: 120 g
- Tuna fillet (loin): 60 g
- Olive oil: 30 ml
- Fresh herbs: 6 g
- Chili pepper: 5 g
