Sometimes there is no time or desire to publish a recipe in full ...
and perhaps it happens that a presentation is more or less the elaboration or modification of a recipe (or more recipes) that has already appeared.
I also present it to you and, when possible, with all the references to the recipe which inspires it; as in these
Spaghetti with fresh tuna and cherry tomatoes
A quick proposal to present one of the many dishes that pass through my kitchen, even when I don't publish recipes.
The procedure for this recipe is basically that of all pasta dishes based on fresh fish, with all possible adaptations and variations to enhance the fish used.
Like for example the recipe for spaghetti with flounder ragout.
Here I had a nice tuna fillet, albeit frozen, and the rest came by itself, thanks also to the cherry tomatoes that grow luxuriantly in my garden this season.
Someone will criticize the use of frozen fish but ... here surrounded by mountains that rise up to four thousand meters, we don't have any sea available!
Maybe another time I will propose you one of these preparations with a very firm meat lake fish, perhaps pike-perch fillets!
It is a quick preparation, while the pasta is cooking, the strips of tuna are quickly seared in oil and garlic,
add the cherry tomatoes and season with salt just before draining the pasta,
complete everything in a pan (perhaps with the addition of cooking water) with a nice bunch of chopped parsley ...
... and you go to the table!
ADVICES AND NOTES:
- For any clarification on these recipes, contact me: I will reply quickly.
- If you want, replace the tomatoes confit with dried tomatoes in oil: it is another flavor, always special, but there is very good!
- Related articles: pasta with flounder ragout, ragù with canned tuna, spaghetti with cuttlefish, half-year zucchini and shrimp
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