Fresh Tuna Pasta: The Flavor of the Sea in 15 Minutes, just enough time to cook the pasta.
Looking for a quick, healthy, and tasty recipe? Then you’re in the right place! My fresh tuna pasta is a summer first course that will bring all the scent of the sea to your table in just 15 minutes.
This recipe balances the proteins of the fish with the carbohydrates of the pasta, making it ideal as a single dish for light but nutritious lunches.
By the time you chop an onion and throw the pasta, in a few minutes you’ll have a restaurant-quality dish!
I made it for my daughter and she loved it. I don’t know if it’s the same at your house, but when kids like it, the recipe is fantastic. 🙂 Personally, I adore fish-based pastas: they are light, flavorful, and perfect for summer.
Moreover, if you love fish-based recipes, I recommend my octopus pasta, inspired by a recipe by Antonino Cannavacciuolo: don’t miss it!
So, what are you waiting for? Prepare this fresh tuna pasta with me: The Flavor of the Sea in 15 Minutes.
Wow, so good!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients: What You Need to Make 15-Minute Tuna Pasta
- 6 oz pasta (spaghetti, linguine, or other of your choice)
- 5 oz tuna (fresh)
- 1.75 oz Taggiasca olives (pitted)
- 0.5 oz caper berries (desalted)
- 4 fillets anchovies in oil
- 1 red onion (shallot is also fine)
- q.b. lemon zest (untreated)
- q.b. chopped parsley
- q.b. extra virgin olive oil
- 1/2 glass white wine (if you don't like it, replace with pasta cooking water)
Kitchen Tools to Prepare Perfect Tuna Pasta
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 1 Grater
- 1 Pan
- 1 Ladle
Steps: How to Make Tuna Pasta Step by Step
Fresh Tuna Pasta: The Flavor of the Sea in 15 Minutes, just enough time to cook the pasta.
First, bring a large pot of water to a boil to cook the pasta. I used linguine. Remember that the water should be salted only when it reaches a boil.
In a pan, heat a drizzle of extra virgin olive oil. Add a finely chopped red onion and sauté gently. Rinse a few anchovy fillets under running water to remove excess oil, then add them to the onion.
Sauté over low heat, stirring occasionally, until the onion becomes translucent and the anchovies melt. In the meantime, throw in the pasta because the cooking time will allow you to finish the sauce.
Cut the tuna fillet into cubes and add it to the onion and deglaze with wine. If you don’t like it, add some pasta cooking water.
Dice a fresh tuna fillet and add it to the onion and anchovies. Sauté briefly, then deglaze with white wine. If you prefer to avoid wine, you can add a ladle of pasta cooking water to keep the sauce moist.
In the pan, add the previously washed Taggiasca olives and desalted capers to enrich the sauce with authentic Mediterranean flavors.
Drain the pasta about three minutes before the end of the indicated cooking time, so you can finish it directly in the pan, mixing it well with the sauce. Also add finely chopped fresh parsley for a touch of freshness and color.
For a final aromatic touch, plate the pasta and, if you like, add some grated lemon zest for a citrusy and lively note to the dish.
Fresh Tuna Pasta: The Flavor of the Sea in 15 Minutes should be served immediately.
Vegan Variants
You can substitute the tuna with a vegan alternative while maintaining a similar taste and texture. Here are some great vegan alternatives to fresh tuna for this recipe:
– marinated tofu with soy sauce, lemon juice, chopped seaweed (like nori or wakame) and a drizzle of extra virgin olive oil.
– tempeh should be cubed and marinated with lemon, soy sauce, and crumbled nori seaweed.
FAQ (Questions and Answers)
Can I use canned tuna instead of fresh tuna?
Yes, if you don’t have fresh tuna, you can replace it with natural or well-drained oil-packed tuna. The result will still be tasty, although with a slightly different flavor.
What type of pasta is recommended for this recipe?
Linguine, spaghetti, or bavette are ideal because they hold the sauce well.
Is this recipe suitable for those on a diet?
Yes! Using extra virgin olive oil in moderation makes it a balanced dish perfect for a Mediterranean diet.
