Spaghetti with tuna – recipe with photo.

Tuna is not called the gold of the sea for nothing. Such a large number of useful properties is not found in any fish. Its regular consumption is recommended by leading US nutritionists. It is believed that tuna meat has a beneficial effect on brain activity. Many universities in Switzerland have introduced it as a mandatory menu item during the session for students, as well as research workers, solving tasks of particular complexity.

Fish fillets are usually served with mashed potatoes, but tuna tastes more like meat than fish. Sometimes it is even called sea veal because of this. That is why it can be served with spaghetti, the combination should have an original taste.

Ingredients: (for 4 servings)
300-350 g of fresh or frozen tuna fillet;
340 g of spaghetti;
1 lemon;
3 cloves of garlic;
1/4 teaspoon of red pepper pieces;
1 tablespoon of olive oil;
1/4 cup Sauvignon Blanc;
1/4 cup parsley;
1/4 or 1/2 cup of water in which the spaghetti was cooked;
salt and black pepper to taste
Parmesan, Pecarino or other hard sheep’s milk cheese.

Spaghetti with tuna recipe.

A fresh-frozen carcass is perfect.

Bring a large pot of water to a boil and add salt.

Meanwhile, in a small bowl, combine two cloves of garlic (finely chopped or pressed in a garlic press), 1/4 teaspoon of crushed red pepper, olive oil, and white wine.

Beat with a whisk so that everything is properly mixed.

Then cut the lemon, first getting rid of the seeds.

Take a sheet of baking parchment or foil and put a few slices of lemon, cut into rings, on the bottom. #

Place pieces of tuna on the lemon. Sprinkle coarse salt and ground black pepper on top.

Pour over the wine-butter sauce and wrap the foil. Place in the oven heated to 190 degrees for 15-20 minutes (depending on how wide you cut the tuna). Readiness can be checked with a toothpick: if it calmly passes through the fillet, the tuna is ready.

After 10 minutes, you can throw spaghetti into boiling water. Stir them while cooking to prevent them from sticking to the bottom of the pan.

While the tuna and spaghetti are cooking, you just have time to chop about a quarter cup of parsley.

Use a special knife and cut some fresh parmesan, pecarino or other hard sheep’s milk cheese.

When the timer on the oven rings, carefully remove the tuna and try to unfold the foil so that the gravy does not spill.

Remove the tuna from the wrapper and cut into cubes.

Discard the pasta, reserving a quarter cup of the cooking water.

Sprinkle the spaghetti with parsley.

Place the tuna on top.

Mix the tuna sauce and spaghetti water and pour over the top.

Season with salt, black pepper and cheese, if you have it in the fridge, and mix.

Sprinkle a little more cheese on top and serve.

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