Pairs well with Spaghetti with Ricotta Pesto and Raw Tuna
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Spaghetti with Ricotta Pesto and Raw Tuna
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A delicate and refined pasta dish combining fresh raw tuna with a creamy ricotta pesto made with datterini tomatoes, pine nuts, and basil. Perfect for a gourmet lunch.
00:15:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- spaghetti - 320 g (standard pasta for the dish)
- raw tuna - 150 g (cleaned and cut into thick slices, strips, then cubes)
- extra virgin olive oil - watch the video to see (used for seasoning tuna and pesto)
- salt - watch the video to see (used to season tuna and pesto)
- ricotta cheese - 450 g (cow's milk ricotta for pesto)
- datterini tomatoes - 450 g (washed, used in pesto)
- basil - 120 g (fresh basil, cut in two parts for pesto)
- pine nuts - 120 g (some toasted and reserved for garnish)
Instructions
- Prepare the Tuna: Remove the fibrous parts of the tuna and set aside for other use. Cut the cleaned tuna into thick slices, then into strips and cubes for a coarse tartar. Place tuna cubes in a large bowl, season with salt first and mix well, then add olive oil to create a light protective layer.
- Make the Ricotta Pesto: In a food processor, blend half of the basil with ricotta, washed datterini tomatoes, most of the pine nuts (reserve some for garnish), and a drizzle of olive oil. Blend in two batches to avoid heating and losing aroma. Clean the edges and blend any unprocessed parts. Adjust seasoning with salt.
- Cook the Spaghetti: Cook spaghetti in boiling salted water until al dente. Drain the pasta directly into a bowl with the ricotta pesto. Mix well to combine, adding a little pasta cooking water if needed to loosen the sauce.
- Plate and Garnish: Plate the pesto-coated spaghetti generously topped with the raw tuna tartar. Garnish with toasted pine nuts and fresh basil leaves.
