Pasta with pesto and fresh tuna
- Lactose Free
- Energy Kcal 660
- Carbohydrates g 54
- of which sugars g 4.1
- Protein g 28.1
- Fats g 36.9
- of which saturated fat g 7.53
- Fiber g 11
- Cholesterol mg 50
- Sodium mg 567
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 8 min
- Serving: 4
- Cost: Low
PRESENTATION
Tuna pesto pasta is, no doubt, a delicious mix that really brings together the best of Ligurian flavors. It's got the famous Italian aromatic pesto with tender cubes of fresh tuna. In this fresh tuna pasta recipe, you're getting that moist seafood vibe from just-seared tuna. And the sauce? It is a bit different from your usual basil-pine nut pesto. Plus, sliced almonds and Pecorino Romano give it a twist. There's some dried chili too—just a bit—adding gentle heat that makes everything pop. Folks along the stunning Italian coast really love dishes like this. It's perfect when the weather’s warm, and you crave something simple. But really tasty. Seriously good.
The homemade pesto pasta with tuna showcases nutty and cheesy notes in a way that’s both classic and unexpected. Honestly, it shows how Mediterranean recipes keep it fresh. Super fresh, actually.
Want to switch things up? Liguria's got plenty of cool variations. Some people swap pistachios for almonds or even use salmon instead of tuna. For real, it gives a totally new spin on the fresh tuna pasta recipe. In other coastal areas, you'll often see onions paired with the tuna, adding a sweet layer against the tangy cheese.
Thing is, what makes this tuna pesto pasta stand out is its simplicity. Pretty much effortless. You don't have to fuss over complicated steps—just toss the golden pasta with the creamy sauce and those juicy bites of tuna.
Perfect for a weeknight meal or when friends drop by, wanting something a bit special. Without spending hours in the kitchen. The combo of fresh fish, creamy pesto, and a hint of chili feels both light and full of flavor. It’s a fantastic way to bring the coast to your table. Every bite brings those sunny Mediterranean vibes right to you.
In the end, the result? A dish that's both satisfying and easy. It really shows the true heart of Italian coastal cooking, which is great. No question.
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INGREDIENTS
- ingredients
- 5-grain Pennette Rigate pasta 11.3 oz (320 g)
- Tuna filet 0.55 lb (250 g)
- Lemon peel to taste
- Dried chili pepper 1
- Fine salt to taste
- Extra virgin olive oil to taste
- for the pesto
- Basil 1 oz (25 g)
- Almond slices 1.5 oz (40 g)
- Garlic 1 clove
- Pecorino Romano PDO cheese 1 oz (30 g)
- Extra virgin olive oil 5 ½ tbsp (80 g)
How to prepare Pasta with pesto and fresh tuna
To prepare pasta with pesto and fresh tuna, start by boiling the pasta water. Then take the basil leaves, detach them from the stems 1, and clean them with a cloth. Put the leaves in a tall glass, peel and slice the garlic 2, add the sliced almonds 3
add the grated Pecorino 4 and extra virgin olive oil 5. Blend everything with an immersion blender 6
to obtain a creamy and homogeneous mixture 7. Now cook the pasta 8, in the meantime cut the fresh tuna into cubes of about 3/4 inch 9.
In a pan, pour a drizzle of oil 10, heat slightly, and plunge in the tuna cubes 11. Sear them briefly over medium heat, turning often. Add flavor with untreated lemon zest 12
and dried chili 13. Season and turn off the heat: the tuna should only be seared. Set the tuna aside, in the same pan pour the pesto, then add a ladle of pasta cooking water 14; also add the previously seared tuna 15,
turn on the heat just long enough to briefly sauté, drain the pasta using a skimmer to pour it directly into the pan 16; stir to combine for a few moments and turn off the heat. Transfer the pasta with pesto and fresh tuna to serving plates, season with a drizzle of raw oil to taste 17 and serve 18.