Spaghetti Crudo al Tonno
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Spaghetti Crudo al Tonno
Ingredients
- Spaghetti - 8.8 oz
- Tomatoes - 2 pieces
- Scallions - 5 stalks
- Basil - to taste
- Pickled capers - 1 tablespoon
- Canned Mackerel in Oil - 7.1 oz
- Olive Oil - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the Crudo al Tonno sauce. Dice the tomatoes into cubes about 1 cm. For this dish, meaty varieties or cherry tomatoes work best.
Step 2
Chop the green onions into pieces about 2 cm long. (Tip - it's best to use young green onions with a small white bulb, but if you can't find that, regular green onions will do.)
Step 3
Roughly chop the basil (it can be omitted). Julienned or any other convenient cutting method is suitable.
Step 4
Mix the tomatoes, onions, basil, and capers (without the juice) in a salad bowl.
Step 5
For this dish, it's best to use tuna in glass jars where the structure of the fish is visible. Honestly, it also tastes better than canned.
Step 6
Drain the oil from the tuna can and break the tuna into large pieces with your hands into the tomato mixture. Season with salt and pepper to taste and gently mix.
Step 7
Cook the spaghetti according to the package instructions until al dente.
Step 8
Drain the spaghetti and place it on plates, topping with the Crudo sauce.
Step 9
For those who believe that fish sauce pairs well with cheese, you can sprinkle with freshly grated Parmesan or Grana Padano.
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