Spaghetti with Fresh Tuna

Method

1. In a pan, put a little water, a teaspoon of honey and two bay leaves. Dissolve the honey. Add a pinch of salt. Place the tuna in, cover, and cook for about 10 minutes.
2. Meanwhile, cut the cherry tomatoes in half. Finely chop the leek and shallot. Crush the garlic and cut it in half.
3. In another pan, melt half the butter. Add the shallot, leek, garlic and anchovy fillets. Sauté over low heat.
4. After 10 minutes, drain the tuna and flake it into large pieces.
5. Add the flaked tuna to the soffritto. Add a ladle of pasta cooking water. Increase the heat.
6. Cook the spaghetti in boiling salted water.
7. When the pasta is almost al dente, transfer it to the pan with the sauce. Add more pasta water and finish cooking.
8. Remove the garlic. Add a drizzle of extra virgin olive oil.
9. Turn off the heat. Add the remaining butter and bottarga. Emulsify well.
10. Add the chopped parsley and toss.
11. Serve with additional bottarga and a parsley leaf.