Recipe of Spaghetti with Solky Bluefin Tuna Belly, Lemon, and Herb Breadcrumbs

An ideal recipe for those who want to bring a dish full of flavor to the table.

Recipe of Spaghetti with Solky Bluefin Tuna Belly, Lemon, and Herb Breadcrumbs

Ingredients for two people:

• 180 g of spaghetti (or linguine)

• 350 g of Solky bluefin tuna belly in oil

• 1 garlic clove

• Zest of 1 unwaxed lemon

• Juice of half a lemon

• 2 tablespoons of breadcrumbs

• 1 tablespoon of chopped parsley

• Fresh chili pepper (optional)

• Extra virgin olive oil, to taste

• Salt, to taste

• Black pepper or pink peppercorns, to taste

Preparation:

1. Toast the breadcrumbs: in a nonstick pan, toast the breadcrumbs with a drizzle of olive oil and the chopped parsley until golden. Set aside.

2. Cook the pasta: boil the spaghetti in plenty of salted water. Drain them al dente, reserving a small cup of cooking water.

3. Prepare the sauce: in a large pan, heat olive oil with the crushed garlic (and, if you like, a pinch of chili). Add the drained tuna belly, breaking it up gently. Stir in the grated lemon zest and one tablespoon of lemon juice.

4. Toss the pasta: add the spaghetti to the sauce and cook over medium heat for 1–2 minutes, adding a little cooking water as needed to bind everything together. Season with salt and pepper.

5. Finish: plate the pasta and sprinkle with the crispy herb breadcrumbs before serving.