Italian
Bavette with Tuna
by Chef in Camicia · 306K subscribers on YouTube
A quick and fragrant pasta with tuna, enriched with fresh herbs, lemon zest, Tropea onion, olives, and capers. A simple yet impressive dish perfect for last-minute guests.
- Prep
- 30 min
- Difficulty
- easy
Ingredients
11 items- Olive OilExtra virgin olive oil
- Tropea Red OnionRed onion from Tropea, finely chopped
- BavetteLong, flat pasta similar to linguine
- SaltFor pasta water and seasoning
- Pitted OlivesPitted olives (green or black)
- CapersCapers, rinsed if salted
- ThymeFresh thyme
- Fennel FrondsWild fennel fronds
- ParsleyFresh parsley, abundant
- Lemon ZestGrated lemon zest
- Filetti di Tonno BiancoAlbacore tuna fillets in olive oil (Fratelli Carli recommended)
Method
- Prepare a soffritto by heating olive oil in a pan and adding finely chopped Tropea onion. Cook until golden, about 3-4 minutes, seasoning with a pinch of salt.
- Meanwhile, bring a large pot of salted water to a boil and add the bavette pasta.
- While the pasta cooks, add pitted olives and capers to the soffritto. Stir and add a ladle of pasta cooking water.
- Finely chop the fresh herbs (thyme, fennel fronds, parsley) and set aside.
- When the pasta is about 2 minutes away from al dente, drain it and transfer it to the pan with the sauce. Continue cooking (risottare) until the pasta absorbs all the flavors, adding more pasta water if needed.
- Remove the pan from the heat. Add the chopped herbs, lemon zest, and tuna fillets. Toss gently to combine (mantecare). Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
