The fusilli with peppers and fresh tuna is a colorful first course with fresh, high-quality ingredients. A tasty dish where the combination of the main ingredients is definitely a winner. In short, not the usual first course! It is also a very quick first course that does not require major preparations. If you want, you can also add some capers if you prefer!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 542.38 (Kcal)
- Carbohydrates 73.41 (g) of which sugars 8.89 (g)
- Proteins 26.86 (g)
- Fat 17.35 (g) of which saturated 3.88 (g)of which unsaturated 7.10 (g)
- Fibers 4.79 (g)
- Sodium 909.40 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR FUSILLI WITH PEPPERS AND FRESH TUNA
- 12 oz fusilli (fresh)
- 9 oz tuna (fresh)
- 1 white onion (chopped)
- 3 red bell peppers
- to taste salt
- 5 cherry tomatoes
- to taste extra virgin olive oil
- 3.5 oz green olives (pitted)
- Half glass dry white wine
Tools
- 1 Frying pan
- 1 Immersion Blender
PREPARATION OF FUSILLI WITH PEPPERS AND FRESH TUNA
Put the oil and chopped onion in a pan, as soon as it starts to sizzle add the tuna cut into cubes. Let it flavor over low heat for a couple of minutes, then add the dry white wine. Once the wine has evaporated, remove the tuna cubes from the pan and set them aside.
Add, to the sauce where you cooked the tuna, the peppers cut into large pieces and the cherry tomatoes and let everything cook over moderate heat for about 15 minutes. At this point, blend everything with an immersion blender to form a cream, pour it back into the pan, add the tuna and cook for another 5 minutes adjusting the salt and adding some chopped green olives.
Cook the fusilli in plenty of salted water, when the pasta is al dente toss it in the pan with the tuna and pepper cream.
Serve by adding some nice fresh basil leaves.
Adriana’s Advice
For this recipe, you can use fresh peppers or the already roasted ones. Instead of green olives, you can add small black ones from Gaeta.
For this recipe, you can use fresh peppers or the already roasted ones. Instead of green olives, you can add small black ones from Gaeta.
