Tuna carbonara, a delicious first course

The tuna carbonara recipe is ideal for a different fish first course. A traditional dish, revisited in a gourmet key!

The tuna carbonara comes from the union of a tuna pasta and a classic carbonara. It is their perfect fusion: it remains both but takes them and improves them. This fish first course is excellent for refreshment at the end of a long day at work and also to be prepared during the lunch break (it's ready in less than half an hour !).

A little attention must be paid to the choice of tuna: you can use the fresh one – for a slightly more gourmet variant – but natural or canned tuna is also fine. In the second case, it will be even faster because you don't even have to cook the fish.

Preparation of fresh tuna carbonara spaghetti

Preparing this dish certainly doesn't require a chef. But as often happens, the simplest things are also the best (and sometimes the hardest to do).

1. Start bringing the water to a boil and then add the coarse salt. Dive in the pasta ( we chose spaghetti , but of course you can use whatever you want).
2. While the pasta is cooking, in a separate pan, heat some oil and add the tuna fillets. They have to burn , not overcook. After about 5 minutes, break up the tuna properly, and season with salt and pepper.
3. In a bowl, combine the eggs, grated cheese, oil, salt and pepper. Mix well with a fork in order to obtain a foamy and homogeneous mixture.
4. Drain the pasta al dente and put it in the pan with the tuna. Sauté for a couple of minutes, then remove from heat. Only at this point, add the mixture to the eggs and mix very quickly, before bringing to the table and serving piping hot.

This last step is very important and you must be careful not to cook the egg : you want a tuna carbonara, not an omelette! On the other hand, if you have any left over, you can easily turn it into a pasta omelette the next day. If you need inspiration, also try the classic carbonara : it never disappoints!

Preparation of carbonara with canned tuna

Let's also see the quick recipe with canned tuna! All you need to do is replace the 300 g of fresh tuna with 200 g of drained natural tuna.

1. Drop the pasta into a pot of already salted boiling water and cook. When it is al dente you will have to drain it .
2. Meanwhile, in a bowl, beat the eggs, grated cheese, oil, salt and pepper. Also add the tuna.
3. Drain the pasta and add the egg and tuna mixture. Stir well off the heat so that the eggs do not cook, plate and serve.

storage

This is one of those dishes that is best eaten right away; if you have any leftover, the next day , we advise you to turn it into a pasta omelette!

Riproduzione riservata © - WT