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Tuna recipes

NINEMSN FOOD > Recipes > Tuna recipes
 

Trofie with red mullet, tuna roe and bresaola di tonno

Recipe~Finder
Cuisine
Italian
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Healthy
Lactose free
Serves
4

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Trofie with red mullet, tuna roe and bresaola di tonno

Ingredients

  • 240g red mullet fillets
  • 400g tomato concasse
  • ¼ cup dry white wine
  • 200ml fish stock
  • 1 large clove garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • 50g tuna roe preserved in oil
  • 320g pasta
  • 100g air-cured tuna
  • fresh flat leaf parsley, roughly chopped
  • wheat flour
  • sea salt
  • pepper

Preparation method

For the concasse, bring a large pot of water to the boil with a big pinch of salt. Cut an 'X' in the bottom of the tomatoes and blanch quickly until the skin starts to come away at the cross. Plunge into iced water then peel. Cut each tomato in half and squeeze out the seeds, then dice.

Slice each fillet of red mullet into 3 pieces and toss in seasoned wheat flour.

Cook the pasta according to the packet instructions, you will need to allow 1 litre of water for every 100g pasta.

While the pasta is cooking, heat the olive oil in a sauté pan and add the crushed garlic. Place the mullet pieces in the pan and cook until crisp on both sides. Add the concasse, wine and stock then season to taste.

Toss the pasta and sauce gently together.

Serve the pasta into 4 individual bowls or a serving platter and top with thinly sliced bottarga, the tuna roe paste and fresh parsley.

Buon appetito!


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