Spuma Di Tonno Recipes

CHEF JOHN'S SPAGHETTI AL TONNO

Chef John's Spaghetti al Tonno image

Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 anchovy fillet
2 tablespoons capers
3 cloves minced garlic
½ cup dry white wine
¼ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
3 cups crushed Italian (plum) tomatoes (such as San Marzano)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 (7 ounce) can oil-packed tuna, drained
¼ cup chopped fresh flat-leaf parsley
1 (12 ounce) package spaghetti
1 tablespoon extra-virgin olive oil, or to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Steps:

Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

Nutrition Facts : Calories 619.5 calories, Carbohydrate 79.5 g, Cholesterol 14.2 mg, Fat 17.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 706.5 mg, Sugar 2.7 g

SPUMA DI TONNO

Spuma Di Tonno image

This smooth tuna spread is incredibly simple, yet has great depth of flavor according to the site where I found this recipe. Serve it with grissini (breadsticks) or crostini to spread it on. Be sure to use oil-packed tuna rather than water packed. Time is estimated.

Provided by TXOLDHAM

Categories Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (7 ounce) can tuna packed in oil, drained
2 teaspoons lemon juice
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon unsalted butter, at room temperature
1 teaspoon unsalted butter, at room temperature
salt & freshly ground black pepper
1 tablespoon heavy cream

Steps:

Put tuna in a food processor and pulse to break up the fish.
With the machine running, add the lemon juice, soy sauce and balsamic vinegar.
Add butter and blend until smooth.
scrape down the sides, season to taste with salt and pepper and blend again.
Check the seasoning, then add the heavy cream and pulse to blend.
Be careful not to overblend once the cream is added or the mixture may break.
Serve at room temperature, or cover and refrigerate.
If refrigerated, return the spuma to room temperature before serving.

Nutrition Facts : Calories 147.5, Fat 9.3, SaturatedFat 4.1, Cholesterol 24.2, Sodium 345.2, Carbohydrate 0.5, Sugar 0.1, Protein 14.9

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