Tagliatelle with Fresh Tuna and Mascarpone

Summary

Ingredients

• 250 g spinach leaves, blanched
• 1 tuna fillet, fresh
• 1 tablespoon mascarpone
• 1 handful parmesan, grated
• 1 cup crème fraîche
• Lemon juice
• salt and pepper
• soy sauce
• Nutmeg, freshly grated
• 400 g ribbon noodles
• water (salt water)

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Instructions

1. Cook the ribbon noodles in plenty of salted water until they are al dente. Cut the tuna into thumb-sized cubes and marinate in soy sauce. Fry quickly in a little olive oil for 1 - 2 minutes.
2. Put the spinach leaves in a pan with a little butter and heat. Season to taste with nutmeg, salt and pepper. Add the mascarpone and creme fraiche and dilute with a little pasta cooking water.
3. Remove from the heat, mix in the parmesan, season with salt, pepper and possibly a little lemon juice. Mix in the tuna cubes and serve with the ribbon noodles.