Amatriciana di Tonno by @federicofusca

N/A

4 servings

🍝

300 g

Spaghetti

🐟

400 g

Fresh Tuna

🥓

200 g

Guanciale

🍅

400 ml

Tomato Passata

🧅

1 medium

Red Onion

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

🫒

15 ml

Extra Virgin Olive Oil

🌿

6 leaves

Basil

🧀

50 g

Pecorino

Preparation Steps

  1. Step 1/10

    Finely dice the 1 red onion, cut the 200 g guanciale into small strips, and cut the 400 g fresh blast-chilled tuna into 2 cm cubes.

    red onion
    guanciale
    fresh blast-chilled tuna
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Bring a large pot of generously salted water to a rolling boil over high heat.

    salt
    🍲large pot

  3. Step 3/10

    Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Cook the 200 g guanciale until its fat renders and the strips are crisp, about 5 minutes.

    extra virgin olive oil
    guanciale
    🍳large skillet
    🥄wooden spoon

  4. Step 4/10

    Add the diced red onion to the rendered guanciale fat. Sauté until softened and translucent, about 4 minutes.

    red onion
    guanciale
    🍳large skillet
    🥄wooden spoon

  5. Step 5/10

    Add the 400 ml tomato passata to the skillet and season with salt and black pepper. Simmer the sauce gently for 10 minutes.

    tomato passata
    salt
    black pepper
    🍳large skillet
    🥄wooden spoon

  6. Step 6/10

    Add the 300 g spaghetti to the boiling water. Cook until 2 minutes shy of the package al dente time.

    spaghetti
    🍲large pot
    🥢tongs

  7. Step 7/10

    Reserve 120 ml pasta cooking water, then drain the spaghetti well. Keep the pasta warm while the tuna cooks.

    spaghetti
    pasta cooking water
    🍲large pot
    🥣colander
    🥢tongs

  8. Step 8/10

    Add the 400 g tuna cubes to the simmering tomato sauce. Cook gently for 2 to 3 minutes, leaving the tuna moist and just cooked through.

    fresh blast-chilled tuna
    tomato passata
    🍳large skillet
    🥄wooden spoon

  9. Step 9/10

    Add the drained spaghetti to the skillet. Toss with up to 120 ml reserved pasta cooking water until the sauce coats the pasta.

    spaghetti
    pasta cooking water
    tomato passata
    🍳large skillet
    🥢tongs

  10. Step 10/10

    Tear in the fresh basil and toss once more. Serve immediately topped with grated Pecorino Romano cheese and extra black pepper.

    fresh basil
    Pecorino Romano cheese
    black pepper
    🥢tongs
    🧀box grater

Composition

Ingredients

Types

Grains, Meat, Tomato products, Vegetables, Seasonings, Oils

Ingredients

Spaghetti, Fresh tuna, Guanciale, Tomato passata, Red onion, Salt, Pepper, Extra virgin olive oil, Basil, Pecorino

Allergens

Gluten

Dietetics

Dietary regimen

Pescatarian

Calories

810 kcal

Macro nutrients

Protein: 52g, Carbohydrates: 78g, Fat: 30g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 920mg, Calcium: 260mg, Iron: 4mg, Potassium: 720mg

Vitamins

Vitamin B12: 4.2mcg, Vitamin D: 4mcg, Vitamin C: 14mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, colander, wooden spoon, tongs, box grater

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Dinner, Weekend meal, Special occasion

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Europe

Various

Aspect

Texture

Al dente, Silky, Tender, Crispy, Chewy

Flavors

Savory, Smoky, Salty, Umami, Tangy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked tuna pasta out longer than 2 hours,Discard after 1 hour if the temperature is above 32°C / 90°F), fridge : 2 days (Cool promptly and refrigerate in an airtight container at or below 4°C / 40°F,Reheat thoroughly until steaming hot), freezer : 1 month (Freeze in an airtight freezer-safe container,Texture of pasta and tuna may deteriorate after thawing)