Fusilli with fresh tuna and bottarga
Craving a taste of the Mediterranean? This **tuna fusilli recipe** is ready in just 30 minutes! Our **Fusilli with fresh tuna and bottarga** transforms simple ingredients into a **flavorful fish dish** that's both **easy** and impressive. Perfect for a quick weeknight meal or an elegant dinner, this **fragrant fish dish** will become a new favorite.
Dietary Information
Servings:
- 1
To prepare the fusillotti with fresh tuna and bottarga, first put a pot full of salted water on the heat, which will be used to cook the pasta. At this point, cut the tuna first into slices 1 and then into cubes about 2 cm 2. Transfer to a bowl and season with oil 3.
- 2
Also add salt 4 and pepper. Add about half of the aromatic herbs, taking only the leaves 5 and finally add white and black sesame seeds 6.
- 3
At this point, as soon as the water reaches boiling point, throw in the fusillotti 7 and cook them for the time indicated on the package. In a pan, heat a drizzle of oil with a clove of garlic and add the rest of the aromatic herbs 8. As soon as it is hot, also add the tuna 9.
- 4
Wait 1-2 minutes and sauté without mixing, so as not to break the cubes 10. Then transfer it to a bowl 11, removing the sprigs of aromatic herbs and the clove of garlic. Drain the pasta al dente and transfer it to the same pan where you just cooked the tuna 12.
- 5
Add a ladle of cooking water 13, the grated zest of a lemon 15 and a drizzle of oil 15.
- 6
Turn off the heat, grate a good part of the bottarga inside 16 and sauté everything 17. Plate and garnish with the tuna cubes 18.
- 7
Add a little more lemon zest 19 and grated bottarga 20. Your fusillotti with fresh tuna and bottarga are ready to be served 21!
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