Spaghetti with tuna sauce
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Recipe Spaghetti with tuna sauce by on 07-04-2011 [Updated on 04-05-2015]
Last summer, in Cetara, returning from a boat ride I stumbled upon the tuna festival; on the pier you could hear coming out from all the gazebos set up, this smell of fried onion mixed with the smell of fresh tuna, it was the tuna sauce. Being too early to be able to taste a dish, we decided to leave and prepare it later at home. Since that day the desire to prepare tuna sauce has never abandoned me and finally the other day I prepared spaghetti with fresh tuna, a real delight: P
How to make spaghetti with tuna sauce
Cut the fresh tuna into chunks
In a large pan, sauté the onion cut into a veil together with a chilli pepper in the oil
Now add the tuna, cook for a couple of minutes and deglaze with the white wine
Add the cherry tomatoes, salt and cook for about ten minutes.
Finally add pitted black olives to the tuna sauce
In the meantime, cook the linguine in abundant salted water, drain it al dente and pour it into the pan with the tuna sauce and sauté everything in a pan for a few minutes.
Serve the linguine with tuna sauce on plates adding, if you prefer, some chopped parsley
Pasta with tuna sauce
There pasta with tuna sauce it is a first course Rich and Tasty ideal to prepare with tuna Fresh but also with that Frozen. As in a real ragù, the Fresh tuna, cut into small pieces, comes first Brownedin the sautéed, Gradient with wine and Cooked with Fresh tomato into small pieces or with the Tomato puree. To make this fish sauce again more Aromatic, I suggest you add a few leaves of Mint (as Sicilian tradition teaches) and of the Lemon peel. For a successful dish it is very important to choose the right piece of tuna! I recommend that you use part of the tuna medium fatlike some parts of the belly.
The tuna sauce goes very well with different Pasta shapes. Among my favorite formats are the Calamarataand i Paccheri. But you can also choose Spaghetti, Linguine or Macaroni. Another valid alternative may be the lasagna. In this way your fish sauce would give life to a real one Domenic's first courseto!
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Tuesday 12 May 2020, The typical dishes of Bologna are not just lasagna, cutlet and tortellini, there are also spaghetti Bolognese. The latter, however, are not what we believe with meat sauce but the real traditional dish of the city is actually spaghetti with tuna and tomato.
And this was revealed by the Italian Academy of Cuisine and the Chamber of Commerce of Bologna with an official ceremony and a notarial deed, to deposit the only admissible recipe. The final verdict is the result of laborious studies. The Academy's experts have gone back in time, they have collected oral testimonies from lovers of gastronomic knowledge and academics.
Reconstructing the spread of a dish to whose success the not excessive cost of the ingredients and the need to comply with the Catholic precept of abstinence from meat have contributed: every Friday and other indicated days.
Research has also shown how the preparation of the sauce with tuna rests on very deep-rooted Bolognese food habits such as that which involves a mixture of onion and tomato, the basis of friggione.
How to prepare: Pasta with tuna sauce
To make the pasta with tuna sauce, start with the sauce. Finely chop the onion with a clove of garlic and brown them in a saucepan with 2-3 tablespoons of oil, add the tomato sauce and cook for a few minutes. Meanwhile, prepare a mixture of garlic, mint, black pepper, bacon and salt. Make incisions in the tuna with the point of a knife, so as to form small pockets, and insert the beaten inside them.
Brown the tuna in a non-stick pan with a tablespoon of oil, blend with the white wine and let it evaporate. Add the tuna to the tomato sauce and add very hot water to cover the fish. Let simmer and covered pot for 1 hour.
In a small pan, cook the peas with half a chopped onion and a tablespoon of oil. After 10 minutes add them to the tuna sauce and add a spoonful of sugar, a pinch of salt, and a grind of pepper. Also add the fresh herbs and finish cooking for 10-15 minutes
Meanwhile, boil the bucatini in plenty of salted water. Once the sauce is ready, separate the tuna steaks from the sauce.
Season the bucatini with the pea sauce, divide them into individual plates, decorate as desired with other leaves of fresh herbs and serve the tuna as a very tasty main course.
Spaghetti with tuna sauce in black
400 g of spaghetti
400 g of tuna in slices
600 g of cuttlefish
150 g of tomato puree
4 tablespoons of extra virgin olive oil
200 g of fresh broad beans already shelled
2 spring onions
1 stalk of celery
1/2 glass of white wine
1 sprig of thyme
The recipe in 4 steps
1) Wash the cuttlefish, remove the ink bags and set aside clean slices of
tuna, removing skin and bones, then cut the pulp into cubes.
2) Blanch the beans in boiling water, drain,
peel them and cut them into small pieces. Chop the spring onions, carrot and celery and sauté them with 2 tablespoons of
oil add the tomato puree A, broad beans and thyme and cook for another 20 minutes with salt and pepper.
3) Break the
pockets of ink in the sauce, stir to distribute the cuttlefish ink B and cook for 10 minutes.
Brown the tuna in the remaining oil, sprinkle with the wine C and cook for 7-8 minutes with salt and pepper.
Boil the spaghetti, drain when al dente and toss with the sauce, add the diced tuna and serve.
Spaghetti with tuna Bolognese
We propose you a first course tasty andeasy to make based on simple ingredients: the spaghetti with tuna Bolognese. The recipe was filed with Chamber of Commerce of Bologna, thus officially entering among the traditional dishes.
- 320 g of spaghetti
- 180 g of quality tuna in oil
- 1 pink onion of normal size (possibly Medicine)
- 700 g of fresh tomatoes (or a 400 g can of peeled tomatoes)
- extra virgin olive oil
What we propose is the official recipe of spaghetti with tuna Bolognese, traditional preparation entered in the category of those deposited at theItalian Academy of Cuisine at the Bologna Chamber of Commerce last December. and which also caused a bit of a stir, given that in the collective imagination spaghetti alla bolognese rhyme with ragù and certainly not with tuna.
It is a first course tasty and satisfying, easy to make, based on poor ingredients and strictly & quotcasalinghi & quot as tuna in oil, onions And tomatoes.
There registered recipe it is the result of research, studies and collections of oral and written testimonies about a dish that over time has seen a wide diffusion throughout the national territory. Researches have among other things highlighted how the preparation of this sauce with tuna it rests on Bolognese food habits such as the mixture of onion and tomato which is also the basis of the popular Friggione.
Among the many typical recipes of Emilia Romagna that you find on our site, the Cotoletta alla Bolognese and the Torta di tagliatelle are among those that the Italian Academy of Cuisine preserves.
If, on the other hand, you are looking for new versions for a tasty and always appreciated one pasta with tuna we recommend the Spaghetti with tomato and tuna or the Pasta with tuna sauce, and for a white alternative the Penne with tuna, fennel and saffron or the Penne with tuna and orange juice.
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Knead the spaghetti and adding the 500g. of flour and water. Let the machine knead for 5 minutes and then cut the spaghetti.
Put the capers in a container with plenty of water and leave them to soak, rinsing them several times if necessary, to remove the excessive salting.
Coarsely chop the olives and set aside. Boil the pot to cook the pasta.
Meanwhile, in a large concave pan pour the oil, the garlic and the onion, let it soften gently. Add the tomato pulp and let it go just for the time it begins to sizzle.
Add the tuna well drained from the preserved oil and mix it with the tomato, add the olives and capers (one part chopped with a knife and some whole to finish the dish), blend everything with the wine on a very high flame and let it go right the time that the dressing absorbs the aromas and releases the alcohol.
Chop some black pepper and season with salt if necessary. Cook the pasta in abundant salted water and drain it al dente, taking care to keep a little of the cooking water.
Skip the spaghetti with the sauce. Add the parsley. Prepare the foil, put the pasta inside and cook for another 5 minutes in a hot oven.
Ingredients: 350 g of spaghetti, 1 pack of 100 g of smoked tuna (on sale in fishmongers), 1 tablespoon of capers, 70 g of green olives, 2 onions, oil, salt, pepper.
Preparation: Thinly slice the onions and sauté them for 15 'in a saucepan with 4 tablespoons of oil. Add the pitted olives and capers and allow to flavor. Cut the tuna into 1 cm wide strips. Cook the spaghetti in salted water, drain them al dente and toss them in the saucepan with the onions. Add the tuna, season with 1 drizzle of oil and pepper.
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How to prepare pasta with tuna sauce
Wash and dry the mint leaves, slice the spring onion, peel the garlic and cut the tuna steak into 1 cm cubes (1).
In a low-bottomed saucepan pour a drizzle of oil and brown the garlic together with the chopped spring onion and mint (2).
After a few moments, add the tuna. Sauté it for a few minutes, then deglaze with the white wine (3). Meanwhile, bring plenty of lightly salted water to a boil.
Continue cooking over high heat, when the wine has evaporated, add the tomato puree (4).
Bring to the boil and after a few minutes add the peas (5). Stir, season with salt and continue cooking for about 25 minutes (if necessary add 1-2 tablespoons of hot water).
Shortly before finishing the cooking of the sauce, drop the pasta, drain it al dente and add it to the sauce (6).
Stir over high heat for a few moments and serve immediately. (7)
Garnish the dish with fresh mint leaves, basil and freshly ground pepper. (8)
In addition to paccheri, what kind of pasta could I use?
Tuna rag & ugrave goes great with different types of pasta, even with long pasta such as vermicelli or spaghetti but for example, it also goes well with farfalle.
Is chili pepper necessary?
In reality it certainly gives an extra gear, but you can also not put it if, for example, there are children at the table.
I love fish first courses very much, would you give me any other tasty suggestions?
I recommend a very tasty and particular first course: spaghetti with seafood and broccoli, a combination that will certainly win you over.