Since we have reached the height of summer, the desire to enjoy a dish that reminds me of the sea is always around the corner, at least for me! But above all, the wish is that it can be prepared in a few steps with simple and easily available ingredients! Here’s a tip to bring to the table a delicious pasta with fresh tuna and eggplants. In the meantime, I will tell you that if you have never tried cooking tuna, I passionately recommend you to try it because its flavor is truly unique, and even just sautéing it in a pan can be very rewarding! That said, the first course I propose today is made by preparing an eggplant cream with some good fresh rosemary and, of course, a drizzle of oil and salt. A quick procedure particularly suitable for the whole family, but also for summer lunches and dinners with friends. A perfect combination with authentic taste that will surprise and give you great satisfaction! Just one precaution: always remember that for an optimal result, the tuna filet should not be overcooked! Make sure to turn off the heat a couple of minutes earlier than indicated to prevent the tuna meat from becoming dry and losing its flavor.
If you are a pasta lover, I recommend trying these super delicious recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 10.5 oz paccheri
- 1 black oval eggplant
- 14 oz tuna fillets (fresh)
- 1 sprig rosemary
- 1 sprig oregano (+ as needed)
- as needed mint
- 1/4 cup extra virgin olive oil (+ 2 tbsps)
- as needed salt
- 1 1/2 tsp pink peppercorns
Tools
- 1 Pan
- 1 Knife
- 1 Blender
- 1 Pot
- 1 Cutting Board
- 1 Slotted Spoon
- 1 Ladle
Preparation
Wash the eggplant, remove the stem and cut it into cubes. Let them wilt in a pan with 2 tablespoons of oil and 2 tablespoons of water, and a whole sprig of rosemary.
Stir frequently to prevent the eggplants from sticking and cook over low heat for about 15 minutes or until completely golden.
Meanwhile, boil the pasta in plenty of salted water. Then transfer the now-cooked eggplant cubes into a blender jar and adjust the salt and flavor with more rosemary leaves.
Reduce the eggplants to a puree, adding the oil gradually.
Now handle the tuna: on a cutting board, cut the fillets into chunks.
Sear them for 5 minutes over low heat in the same pan where the eggplants were cooked, lightly greased with oil. Remember, the tuna fillet should not be overcooked!
Add the pink peppercorns, then turn off the heat and lightly salt.
Drain the pasta al dente, saving a couple of ladles of water. Dress it with the eggplant cream and thin with the cooking water.
Plate by adding the tuna and garnishing with mint leaves. Serve immediately.
And voila… the eggplant cream and fresh tuna paccheri are ready to enjoy!
Bon Appétit from La Cucina di FeFè!
Tips, notes, variations, and suggestions
🟣For a more delicious and colorful version, you can add a handful of cherry or cherry tomatoes to the stewed eggplants in the pan or, to make the dish more creamy and flavorful, some robiola to the eggplant cream.
