Linguine with Fresh Tuna
Pasta and Pizza • Italian
Description
It's better to use an oval skillet.
Ingredients
- Tomatoes 5 oz
- Olive Oil 0 fl oz
- Thyme 0 oz
- Herbs 0 oz
- Mint 0 oz
- Lime 0 oz
- Garlic 0 oz
- Spices 0 oz
- Salt 0 oz
- Pompano fillet 0 oz
- Green Tagliatelle Pasta 5 oz
- Pitted olives 0 oz
- Fish Oil 0 oz
- Mild Chili Spice 0 oz
- Apple Wine 5 fl oz
Step-by-Step Guide
Step 1
First, prepare the tuna tartare. Cut the fish into cubes, and add olive oil, mint, salt, pepper, thyme, and lime zest. The marinating time depends on your personal taste. Some even eat it raw. Sauté one clove of garlic, cut in half, in olive oil. Add black (actually purple) olives. Pour in white wine.
Step 2
Pour a small amount of pre-made tomato sauce into the skillet and leave it next to the hot burner.
Step 3
Wait for the pasta. By the way, always add the pasta to the waiting sauce, not the other way around, to avoid clumping.
Step 4
Add a third of a large ladle of fish broth (you always have fish broth on hand), and remove from heat.
Step 5
Then add blanched tomatoes, the tuna tartare, olive oil, and chopped parsley. Season with pepper.
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