Tagliatelle with Fresh Tuna and Mascarpone
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
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