Pasta with Fresh Tuna and Zucchini
Ingredients
(2 people)
300 g of Berruto 1881 Bio butterflies
400 g of fresh tuna
200 g of zucchini
Tomato puree to taste
1 shallot
White wine
Fresh thyme, black pepper, fresh lime to taste
Evo oil and salt to taste
Preparation
- Cut the courgettes into thin strips and sauté them in a pan with chopped shallots, preserving their crunchiness.
- Cut the tuna into cubes, marinate it with thyme, extra virgin olive oil, salt, a squeeze of lime and a chopped ginger
- Let it rest for 15 minutes, then add it to the courgettes and blend everything with dry white wine
- Add the pureed tomato sauce and cook for 10 min.
- Drain the pasta al dente, stir well in the pan with the rest, completing with a final sprinkle of pepper
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