Fusilli with fresh tuna and bottarga
- Lactose Free
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4 persone
PRESENTATION
Fusilli with fresh tuna and bottarga is an easy and quick-to-prepare fish-based first course. A recipe ready in minutes that suits many occasions, both formal and informal, thanks to the addition of bottarga. Our bottarga, made from mullet, is a precious ingredient that gives this dish an intense sea flavor. But how do you use bottarga? You just need to add it away from the heat; you can choose whether to add it only as a decoration on the plate or mix it in the pan with the cooked pasta. Today, we did both for an even more intense flavor. We've crafted a truly simple pasta with fresh tuna cubes quickly sautéed in the pan, keeping them tender and juicy. The lemon zest adds a unique aroma and completes the dish perfectly. Make our fusilli with fresh tuna and bottarga and discover how delicious they are!
Here are more pasta dishes not to miss:
- Pasta with tuna, anchovies, and bottarga
- Tagliatelle with broccoli, tuna, and bottarga
- Pasta with fresh tuna
- Spaghetti with bottarga
- Pasta with ricotta pesto and raw tuna
- INGREDIENTS
- Fusillotti 3 cups (320 g)
- Tuna 10.5 oz (300 g)
- Mullet Bottarga 1.75 oz (50 g)
- Lemon peel 1
- Thyme 3 sprigs
- Oregano 3 sprigs
- Garlic 2 cloves
- Black sesame seeds to taste
- Sesame seeds to taste - egg whites
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Fusilli with fresh tuna and bottarga
To prepare fusilli with fresh tuna and bottarga, first place a pot of salted water on the stove to cook the pasta. Then cut the tuna into slices 1 and then into cubes about 3/4 inch 2. Transfer to a bowl and season with oil 3.
Add also salt 4 and pepper. Add about half of the aromatic herbs, using only the leaves 5, and finally add white and black sesame seeds 6.
Once the water reaches a boil, toss in the fusilli 7 and cook them for the time indicated on the package. In a pan, heat a drizzle of oil with a garlic clove and add the rest of the aromatic herbs 8. Once hot, also add the tuna 9.
Wait 1-2 minutes and toss it without stirring to avoid breaking the cubes 10. Then transfer it to a bowl 11, removing the herb sprigs and the garlic clove. Drain the pasta al dente and transfer it to the same pan where you just cooked the tuna 12.
Add a ladle of cooking water 13, the grated zest of a lemon 14, and a drizzle of oil 15.
Turn off the heat, grate a good amount of bottarga inside 16 and toss everything together 17. Plate and garnish with the tuna cubes 18.
Add a little more lemon zest 19 and grated bottarga 20. Your fusilli with fresh tuna and bottarga are ready to be served 21!