Pasta with pesto and fresh tuna

Pasta with pesto and fresh tuna is a simple but very aromatic and satisfying dish. First of all, here are the necessary ingredients to prepare this dish for 4 people:

Ingredients

• 320g of pasta (typically trofie, linguine or spaghetti)
• 200g of fresh tuna
• 4 tablespoons of Genoese pesto
• Extra virgin olive oil
• 1 clove of garlic
• Salt to taste
• Black pepper (optional)
• Lemon juice (optional)

Preparation

1. Bring a pot of salted water to a boil for the pasta.
2. In the meantime, cut the fresh tuna into approximately 2 cm cubes.
3. In a non-stick pan, lightly sauté a clove of garlic in extra virgin olive oil, then remove it and add the fresh tuna. Sauté the tuna for a couple of minutes, until it becomes golden on all sides. Deglaze with a bit of lemon juice if desired and adjust with salt and pepper.
4. Cook the pasta in the boiling pot of water according to the package instructions, to achieve an al dente texture.
5. Drain the pasta and set aside some of the cooking water.
6. Transfer the pasta to the pan with the tuna and add the Genoese pesto, mixing gently. If necessary, add some of the reserved cooking water to make the sauce creamier.
7. Serve hot, with a sprinkle of black pepper if desired.

A curiosity: pesto, one of the most famous sauces in Italian cuisine, has ancient origins, and its traditional preparation is done in a mortar, by crushing the ingredients until a cream is obtained. Among modern versions, some involve the addition of different ingredients from the classic bases of basil, pine nuts, garlic, Parmesan, Pecorino, and olive oil, but the original Genoese recipe remains an unparalleled classic always appreciated.

For a totally Italian variant, you could replace the fresh tuna with lightly desalted anchovies quickly sautéed in a pan. These small touches will add a more intense and characteristic flavor to your dish. Enjoy your meal!