Cooking · Eating

Penne with Fresh Tuna and Lemons

Welcome back to my little corner of the internet!

You probably know pasta with canned tuna, but what about the version with fresh tuna? The first time I tried this dish was in Sicily, in this cosy small family-owned restaurant in Catania, Sicily.

It immediately conquered my heart and stomach and I have been cooking this regularly. I enjoy how simple and quick this recipe is. So, here it goes:

Ingredients:

500 g farro penne

300 g fresh tuna

1-2 lemons, juice

Extra virgin olive oil

Pepper

Fresh parsley to garnish

Start by chopping the tuna into pieces. Boil the penne in salty water like the package indicates. Drain and set aside.

Heat up a skillet and pour in a nice gulp of olive oil. Fry the tuna in the oil, until it is not pink anymore.

frying tuna

Now reduce the heat in order to avoid burning yourself from oil splatters. Add the lemon juice. Depending on how juicy your lemons are and how much of a flavour you are looking for, add the juice of 1 or 2 lemons.

Time to add the penne and mix. Garnish with roughly chopped parsley and season with freshly ground pepper.

Finished penne in the pan

And that’s it. You are done!

Now, one last thing: DO NOT ADD ANY CHEESE! I adore cheese and I tend to drown my pasta in Grana Padano, but adding cheese to this dish would mean killing the flavour of the sauce and the fish. So, if you add cheese, I .will.hunt.you.down! ๐Ÿ˜‰

Did you know this dish? How do you feel about cooking with lemons?

Love,

Raffi

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