Italian · Dinner
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.
$$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
620Calories
48gProtein
24gFat
38gCarbs
1gSugar
2gFiber
1240mgSodium
92mgChol
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Instructions
1
Prep
Pat 320g tuna chunks dry, season with 0.5 tsp salt and 0.5 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.
2
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 6 tbsp olive oil in a large wide pan over medium-high heat for 1 minute until shimmering.
3
Saute
Add sliced garlic, cook 60 seconds until pale gold and fragrant—do not brown. Add tuna chunks in a single layer, sear 90 seconds without moving until golden, turn and sear another 60–90 seconds. Centres should remain pink when cut.
4
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.
5
Finish
Drain spaghetti, add directly to tuna pan with 6 tbsp pasta water. Toss over low heat 1–2 minutes until glossy and coated, adding more pasta water if dry.
6
Plate
Transfer to two warm wide bowls. Scatter parsley and 0.25 tsp black pepper over each, drizzle with remaining olive oil, and grate bottarga di muggine generously over the top at the table so its briny aroma releases.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g (11.3 oz) fresh tuna loin
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 90ml (1/4 cup + 2 tbsp) extra virgin olive oil
- 6 garlic cloves
- 1 lemon
- 2 tbsp fresh lemon juice
- 200g (7 oz) spaghetti
- 2 tsp salt
- 40g (1.4 oz) bottarga di muggine
- 4 tbsp flat-leaf parsley