Seared Tuna Spaghetti with Bottarga — Spaghetti al Tonno e Bottarga Sardo
A Sardinian spaghetti tossed with seared fresh tuna chunks, garlic, lemon zest, and parsley, finished at the table with a generous shower of grated bottarga di muggine for the briny umami punch the dish is built around.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 320g tuna chunks dry, season with 1/2 tsp salt and 1/2 tsp pepper. Thinly slice 6 garlic cloves. Zest 1 lemon and juice it (2 tbsp). Finely chop 4 tbsp parsley. Measure 160ml pasta water and have bottarga ready for grating.
Boil
Bring a large pot of salted water to a rolling boil. Add 200g spaghetti, cook 9 minutes until al dente. While pasta cooks, heat 1/4 cup + 2 tbsp olive oil in a large wide pan over medium-high heat for 1 minute until shimmering.
Saute
Add sliced garlic, cook 60 seconds until pale gold and fragrant—do not brown. Add tuna chunks, sear 90 seconds without moving until golden, turn and sear another 90 seconds. Centre should remain pink when cut.
Bloom
Lower heat to medium. Stir in lemon zest and juice, cook 30 seconds until citrus perfumes the oil and tuna is just-cooked outside.
Finish
Drain spaghetti, add directly to tuna pan with 1/4 cup pasta water. Toss over low heat 1–2 minutes until glossy and coated, adding more pasta water if dry.
Plate
Divide between two warm wide bowls. Scatter parsley and 1/4 tsp black pepper over each, drizzle each with 1 tbsp extra virgin olive oil, and grate bottarga di muggine generously over the top at the table so its briny aroma releases.
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