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Crusted tuna with spaghetti all nero


For the tuna

  • 2 tuna steaks cut into thick blocks
  • 2 tbsp crushed pistachios
  • 1 tbsp chopped parsley
  • 2 tbsp Parmesan, grated
  • Thyme springs
  • Grated zest of 1 lemon
  • 2 tbsp gluten-free breadcrumbs
  • Harisa paste
  • Melted butter (President)

You will also need

  • 1 Packet gluten-free spaghetti (Peak’s Free From)
  • 1 squid
  • 1 tsp cuttle fish ink
  • 1 shallot and garlic, finely chopped
  • 1 tbsp tomato paste (Star)
  • 2 tomatoes, peeled and chopped
  • 1 small glass white wine
  • 8 mussels
  • 1 celery stick
  • 1 carrot
  • Extra virgin olive oil (Borges)


For the crust, mix the pistachios, bread crumbs, herbs lemon zest and melted butter. Brush the tuna with the harisa and roll in the crust. Shallow fry the fish on all sides and slice before serving. Cook the shallot and garlic in sauce pan with a spoon of olive oil until soft. Chop squid add to the pot and cook for a couple of minutes, stir in the ink and tomato paste, cook for a couple of minutes. Dredge with the white wine, reduce, add the tomatoes and simmer for 15 minutes. Toss the pasta in the sauce before serving. Cook the mussels in the extra virgin olive oil with the celery and carrot until they pop open.

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