Spring is coming and my mind is already thinking about dinners on the terraces and swimming in the pool. Luckily where I live the climate is very mild and rarely we have extreme bad weather or extreme cold. So, as march starts, I can see swallows flying over my house and other birds singing in the wonderful sunlight. All this makes me want to eat something light, fresh and very easy to cook, to have the time to enjoy the food and the changing of the season. In may places around the world, February and March are tuna season so it’s easy to get amazing fresh tuna.
Nowadays, thought, it’s easy to find fresh tuna in every season thanks to frozen fish, so, if you want a sneak peak on a summer dish, you may want to try this easy spaghetti recipe.
TIP: don’t overcook the tuna, it might be golden on the outside but red inside, otherwise it’ll loose its texture.
- 360gr spaghetti
- 400gr tuna fillet
- 500g fresh tomatoes
- 2 tbsp of extra virgin olive oil
- 1 scallion
- 1 garlic clove
- 1 tbsp of chopped fresh ginger
- 2 tbsp soysauce
- salt and pepper to taste
- 1 tbsp of coarse salt
Cook the pasta according to the direction on the package or follow the instruction on How to boil italian pasta
Chop the tuna fillet into 1cm cubes. Wash the tomatoes, and chop them into 1cm cubes. If you’re using big tomatoes, discard the seeds. This step is not necessary for pachino or cherry tomatoes.
Crush the garlic with a knife and slice finely the scallion. Add both to a large pan with the oil and turn the heat on to medium. Cook for a couple of minutes.
Add the chopped tuna and stir fry to seal the cubes. Add the tomato cubes and season with a pinch of salt and pepper. Let it cook for 6/8 mins and then add the soy sauce and the ginger. Mix evenly.
Remove 1 cup of water from the pot, then drain the pasta and add it to the pan with the sauce. If the sauce is too thick add a couple of tbsp of cooking water to make it smoother. Stir fry for one minute and serve with a sprinkle of pepper.