What is the best way to store this dish?

Tuna tartare: Best prepared fresh and served immediately. Do not store. Pasta with sauce: Can be kept in the refrigerator for 2 days, well covered. Reheating: Gently heat the pasta in a pan with a splash of cream or milk. Do not use the microwave, as it dries out. Freezing: Not suitable for freezing due to the cream and fresh tuna.

Can I make this dish in advance?

You can prepare the sauce and pasta, but the tuna tartare must be made just before serving.

Can I use a different fish instead of tuna?

Yes, salmon is a good alternative.

What if I can't find nduja?

Replace with a bit of harissa, spicy chorizo, or chili flakes.

Can I make this dish alcohol-free?

Yes, replace the white wine with vegetable broth and an extra splash of lemon juice.

Lemon pasta with tartare of red tuna and nduja

Name: Lemon pasta with tartare of red tuna and nduja
Cook time: 30 min
Total time: 30 min
Yield: 2P
Ingredients: 200 g fresh red tuna (fillet); 1 tablespoon nduja; 1 shallot, finely chopped; 1 tablespoon capers; 2 tablespoons of olive oil; Black pepper and coarse sea salt; 180-200 g spaghetti of your choice; 2 tablespoons mascarpone; Juice of 1 lemon; 150 ml white wine; 150 ml cream; 1 lemon thinly sliced; 1 tablespoon of olive oil; 80 g freshly grated Parmesan cheese; Salt and pepper

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30min

•

Medium

This lemon pasta with red tuna tartare and melted nduja is a truly refined dish that will blow your guests away. The fresh citrus, creamy sauce, and spicy tuna create a surprising flavor contrast. Perfect for a special evening or just when you want to treat yourself culinarly. This is one of those dishes that really makes me happy as a chef, yes I love my job!

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Ingredients

What do you need?

Quantity: 2P

Tuna tartare
200 g fresh red tuna (fillet)
1 tablespoon nduja
1 shallot, finely chopped
1 tablespoon capers
2 tablespoons of olive oil
Black pepper and coarse sea salt

Lemon paste
180-200 g spaghetti of your choice
2 tablespoons mascarpone
Juice of 1 lemon
150 ml white wine
150 ml cream
1 lemon thinly sliced
1 tablespoon of olive oil
80 g freshly grated Parmesan cheese
Salt and pepper

200 g fresh red tuna (fillet)
1 tablespoon nduja
1 shallot, finely chopped
1 tablespoon capers
2 tablespoons of olive oil
Black pepper and coarse sea salt

180-200 g spaghetti of your choice
2 tablespoons mascarpone
Juice of 1 lemon
150 ml white wine
150 ml cream
1 lemon thinly sliced
1 tablespoon of olive oil
80 g freshly grated Parmesan cheese
Salt and pepper

Make it veggie!

Replace the tuna tartare with beet tartare. Cut cooked beetroot into small cubes and mix with a little olive oil, capers, shallot, and optionally a pinch of smoked paprika powder for a deep flavor. Leave out the nduja or replace it with a little harissa or chili paste for a spicy touch.