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Spaghetti with yellow fin tuna, zucchini, tomato & tuna Bottarga

Method

 

  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion with 2 finely chopped garlic cloves until transparent, continually stirring. Then add the canned tomatoes and cook for 30 mins, stirring now and again. Set aside.
  • Slice the zucchini into fine long strips (like spaghetti). Then toss in a pinch of salt and set aside.
  • Cook the spaghetti in a large pot of lightly salted, boiling water until al dente. Drain well.
  • While the pasta is cooking, heat a little fresh oil in another large heavy-bottomed pan and gently sauté the remaining garlic with the chillies until tender, regularly stirring.
  • Then add the zucchini with the anchovies, a little of the pasta cooking liquid, 1 cup of the tomato sauce and the fresh tomatoes. Mix well and briefly cook.
  • Add the pasta with the herbs and toss until well combined. Then taste for seasoning and remove from the heat.
  • Carefully toss through the raw tuna and serve in individual bowls with a little shaved Bottarga on top.
  • Leandro Panza – Tutto Benne, Southgate

 

Ingredients

 

  • olive oil
  • ½ onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 300 gm canned tomatoes
  • 2 zucchini
  • sea salt
  • 400 gm spaghetti
  • 1-2 long red chillies, deseeded & finely sliced
  • 4 anchovy fillets, chopped
  • 2 large ripe red tomatoes, peeled, cored & chopped
  • a handful of Italian (flat leaf) parsley, roughly chopped
  • 200 gm yellow fin tuna, sliced
  • Italian tuna Bottarga (cured & dried tuna), shaved

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm