adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuna fettuccine
Tuna fettuccine
0 Likes
Total Time:
20 minutes
Summer seafood pasta inspired by Fisherwoman Maria from Procida Island near Naples. Pecorino cheese for seasoning, crushed almonds for texture. Perfect with baby courgettes.
Ingredients:
  • 50 g whole almonds
  • 4 anchovy fillets in oil from sustainable sources
  • 300 g dried fettuccine or linguine
  • 4 baby courgettes with flowers
  • 300 g yellowfin tuna from sustainable sources
  • 1 x 400 g tin of quality cherry tomatoes
  • 30 g pecorino cheese
  • extra virgin olive oil
Instructions:
  • Toast almonds in a large frying pan on medium heat until lightly golden, then transfer to a pestle and mortar while keeping the pan on the heat. Finely chop onion, garlic, and anchovies and add to the pan with 2 tablespoons of olive oil. Cook for 4 minutes, stirring regularly. Cook the pasta in boiling salted water according to package instructions. Slice courgettes ½cm thick and dice the tuna into 1cm pieces, adding both to the frying pan. Use your hands to crush the tomatoes, squeeze in lemon juice, and continue cooking, stirring occasionally. Grate pecorino cheese and pound the almonds until fine. Transfer the cooked pasta directly into the frying pan using tongs, incorporating some cooking water. Turn off the heat, tear in courgette flowers, and mix in pecorino and most of the almonds. Adjust seasoning, add more cooking water if needed, and serve sprinkled with remaining almonds and a drizzle of olive oil.

Similar Recipes