Welcome to my kitchen! Today I will guide you through the preparation of a dish that combines delicate and fresh flavors: pasta with ricotta and tuna tartare. This recipe is an explosion of taste and a fusion of ingredients that will conquer your palate with each bite. The creamy ricotta pairs harmoniously with the delicacy of the tuna tartare, creating a light yet flavorful dish. Pasta with ricotta and tuna tartare is a unique culinary experience, perfect for a light yet full of flavor lunch. Follow this recipe step by step to create a dish that will impress you and your guests. Are you ready to discover how to prepare it? Let’s get to work!
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 460.02 (Kcal)
- Carbohydrates 34.44 (g) of which sugars 1.09 (g)
- Proteins 36.32 (g)
- Fat 19.37 (g) of which saturated 9.10 (g)of which unsaturated 9.43 (g)
- Fibers 1.80 (g)
- Sodium 1,149.76 (mg)
Indicative values for a portion of 250 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
- 7 oz spaghettoni
- 2/3 cup ricotta
- 5 oz tuna (Fresh)
- 1 tsp sesame oil (Alternatively E.V.O.)
- 2 tbsp Worcestershire sauce
- 1 pinch Maldon salt (in flakes)
- 2 g coarse salt
Tools
- 1 Pot
- 1 Bowl Pyrex
Steps
Preparing pasta with ricotta and tuna tartare is so simple and quick that we can start by cooking the spaghettoni right away, as it is the only step that will require a bit more waiting time.
Now, while we wait for the pasta to cook, let’s prepare the tuna tartare, as it needs to marinate for at least 15 minutes, the same time required for the pasta to cook. Of course, you can also prepare it before starting to cook the pasta. The choice is yours. I marinated it only with Worcestershire sauce and Maldon salt flakes.
Mix well to combine all the ingredients and let the tuna rest at room temperature for at least 15 minutes in a cool place, covering the bowl with plastic wrap to ensure freshness.
Then, start seasoning the ricotta with extra virgin olive oil and pasta cooking water, mixing until you get a delicious cream to use as a dressing for the spaghettoni.
Finish by draining the spaghettoni directly into the bowl with the ricotta and mix well until all the pasta is well coated, adding some cooking water if necessary, in case the spaghettoni are a bit dry.
Only after plating the spaghettoni with the ricotta, add the cold tuna tartare that we previously marinated. For those who wish, it is possible to add some spices to taste, such as chives for decoration, or a gourmet touch, as I did, by adding spirulina flakes.
Bon appétit from DadCook!
Some tips on pasta with ricotta and tuna tartare.
It is advisable to pair pasta with ricotta and tuna tartare with a fresh and savory white wine, such as a Falanghina or a Vermentino. These wines enhance the fresh and bold flavor of the tuna tartare and ricotta.
Here are some specific suggestions: Falanghina del Sannio DOCG – Terre di Lavoro Vermentino di Sardegna DOC – Santadi Cataratto di Sicilia IGP – Menfi Pinot Grigio del Trentino DOC – Valdadige Sauvignon Blanc del Friuli Colli Orientali DOC – Rosazzo
