Tuna Fettuccine
Cooking with Maria, the only fisherwoman on the island of Procida, inspired this dish. I love how she uses pecorino as a seasoning, which is contrary to the no cheese and fish rule, while the crushed almonds give texture, creaminess, and depth of flavor. To make this recipe truly special, use baby or crunchy courgettes, best made in the summer.
Cooking with Maria, the only fisherwoman on the island of Procida, inspired this dish. I love how she uses pecorino as a seasoning, which is contrary to the no cheese and fish rule, while the crushed almonds give texture, creaminess, and depth of flavor. To make this recipe truly special, use baby or crunchy courgettes, best made in the summer.
- olive oil
- 1 lemon
- extra virgin olive oil
- 1 small onion
- 2 cloves of garlic
- 50 g whole almonds
- 4 fillets in oil from sustainable sources
- 300 g dried fettuccine or linguine
- 4 baby courgettes with flowers
- 300 g yellowfin tuna from sustainable sources
- 1 g tin of quality cherry tomatoes
- 30 g pecorino cheese
- Carbohydrate 8.6185 g
- Cholesterol 0 mg
- Fat 7.9913124998875 g
- Fiber 3.41899993062019 g
- Protein 3.35325 g
- Saturated Fat 0.722842749984466 g
- Serving Size 1 1 Serving (229g)
- Sodium 2.36865624999775 mg
- Sugar 5.19950006937981 g
- Trans Fat 0.452990562496953 g
- Calories 105 calories
Step-by-step
- Lightly toast the almonds in a large frying pan on a medium heat, then tip into a pestle and mortar, leaving the pan on the heat.
- Peel the onion and garlic, finely chop with the anchovies and add to the pan with 2 tablespoons of olive oil. Fry for 4 minutes, stirring regularly.
- Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the courgettes ½ cm thick, reserving the flowers, chop the tuna into rough 1cm dice, then stir both into the frying pan. Scrunch in the tomatoes through your clean hands, squeeze over the lemon juice and leave to tick away, stirring regularly.
- Finely grate the pecorino. Pound the almonds until fine.
- Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it. Toss together, then turn the heat off, tear in the courgette flowers and toss in the pecorino and most of the almonds.
- Check the seasoning, loosen with an extra splash of cooking water, if needed, and serve, sprinkled with the remaining almonds, finished with a drizzle of extra virgin olive oil.
A Taste of the Mediterranean: My Tuna Fettuccine Adventure
The sun-drenched island of Procida, a jewel just off the coast of Naples, holds a special place in my heart. It's a place where the air hums with the rhythm of the sea, where the scent of lemons mingles with the salty breeze, and where I encountered Maria, a remarkable fisherwoman whose culinary wisdom has enriched my life. It was on this picturesque island that I discovered a truly unforgettable dish: Tuna Fettuccine.
Maria's recipe is a testament to the simple elegance of Mediterranean cuisine. It's a dish that bursts with fresh, vibrant flavors, a testament to the bounty of the sea and the sun-kissed earth. The secret, she confided in me, lies in the unexpected pairing of tuna and pecorino cheese – a culinary rebellion against the traditional "no cheese with fish" rule. But trust me, it works. The creamy, salty pecorino perfectly complements the delicate sweetness of the tuna, creating a harmonious balance that dances on the palate.
The addition of crunchy almonds adds a textural dimension, a delightful contrast to the tender pasta and succulent tuna. Each bite is a symphony of textures and tastes – the smooth, yielding pasta, the firm yet delicate tuna, the satisfying crunch of the almonds, and the sharp, tangy bite of the pecorino cheese. The vibrant green of the baby courgettes, especially when harvested during the summer months, adds a visual and taste element that elevates the dish beyond the ordinary.
Preparing this dish is a meditative process, a journey into the heart of Mediterranean cooking. The simple act of toasting the almonds, the gentle sautéing of the garlic and onion, the careful blending of ingredients – each step contributes to the final masterpiece. The aroma that fills your kitchen as the dish comes together is an intoxicating blend of the sea, the sun, and the earth.
But the true magic of this recipe lies not just in its taste, but in the story it tells. It's a story of a vibrant island life, of a passionate fisherwoman who shares her culinary treasures, and of a traveler who finds inspiration in the most unexpected places. It’s a story about connection, shared experiences, and the profound power of simple, delicious food. It's a recipe that has become more than just a meal; it's a cherished memory, a taste of the Mediterranean sun, and a lasting tribute to the culinary genius of Maria, the fisherwoman of Procida.
The beauty of this dish lies in its adaptability. Feel free to experiment with different types of tuna, depending on your preference and availability. The quality of the ingredients is key, so select the freshest, most flavorful ingredients you can find. Let the vibrant colors and tantalizing aromas transport you to the sun-kissed shores of Procida, where every bite is an invitation to savor the simple pleasures of life.
So gather your ingredients, embrace the simplicity, and let the aromas of the Mediterranean transport you to a place where time slows down and the flavors of the sea and the sun mingle in perfect harmony. You’ll discover that this isn't just a dish; it's an experience, a story, a taste of the heart of the Mediterranean.
Enjoy your culinary adventure!
