OTHER LANGUAGES: German
Today I show you my recipe for spaghetti with tuna and asparagus. You can prepare this pasta dish yourself in less than 35 minutes. It is quick and easy and pleases the eye. You need fresh tuna or frozen tuna for the recipe. Pay attention to a product from sustainable fishing.
Tuna pasta comes here very nobly on the table. Since I use fresh tuna, this dish fits into the guest kitchen and when the boss comes to visit. The creamy sauce with cream makes this pasta a wonderful dish. Who has desire gives some truffle oil to the pasta… WOW wonderful!
Let yourself be carried away to the self cooking and try out this variant for yourself and your loved ones. Have fun and good luck… I wish you good success and a good appetite!
1. Tuna pasta with asparagus
At the weekend I noticed some wonderful plates in a shop. The colour of the plate reminds one or the other of Tiffany, for me it is the sea on a sunny day in the South Seas or in the Caribbean.
It was clear to me that I would put my tuna pasta on this plate and I am more than satisfied with the result.
I have served this pasta dish in several variations. Use a meat fork to prepare the spaghetti. You can then roll up the spaghetti nicely and put it elegantly on the plate. Then add the asparagus pieces to the pasta and finally the fried tuna.
1.2 Thaw tuna steaks properly…
It is essential to thaw the tuna steaks carefully before preparing them. If you want to make it faster, place the tuna steaks in their packaging in cold water.
Avoid warm water when thawing fish! Fish cooks from a temperature of 34°C. At higher temperatures the fish fillets disintegrate quickly when roasted and do not taste good.
2. Recipe spaghetti with tuna and asparagus
Following my recipe with all ingredients in detail. Step by step photos to cook yourself…
- 0,2 l vegetable broth
- 1 bunch green asparagus White asparagus goes too, greener looks better!
- 1 cup cream
- 5 g cornflour
- 10 g Butter
- 1 pc shalotts
- 40 ml white wine
- 3 pinches salt
- 4 pinches white pepper
- 3 pinches nutmeg
- 2 pinches Cayenne pepper
- 250 g Spaghetti di Bronzo That's my favorite pasta.
- 250 g Tuna fillet fresh or frozen
- 1 pinches Fleur de Sel I prefer to use for this dish!
- 1 pinches white pepper
- 1 pinches Madras Curry
- 5 g freshly cut parsley optional
- 3-5 g white truffle oil Optional
- 30 g Butter
- some saffron Use saffron threads, look better!
- Place the spaghetti ready to boil and bring a pot of water to the boil. Season the pasta water with salt. Noodle water may taste like sea water. Spaghetti di Bronzo is my favourite pasta. The pasta is pressed through a bronze nozzle and is therefore rougher than normal pasta, which is formed by a Teflon nozzle. The ingenious side effect of the rough pasta: The sauce sticks better to the pasta and thus the taste experience increases.
- Bring the vegetable stock to the boil in a saucepan. Peel the green asparagus on the underside about 3-4 cm. Cut the asparagus into thin, slanted slices up to the tips. First cook the asparagus tips until al dente and remove, then cook the asparagus slices until al dente. Rinse the asparagus pieces briefly under cold water to preserve their bright green colour.
- Mix the cold cream with the cornflour: Place the starch in the cream container, close and shake vigorously.
- Foam butter in a hot saucepan. Finely dice the shallot and sauté in the butter for 10 minutes at moderate heat. Then deglaze with the white wine. Add the vegetable stock and bring to the boil. Reduce the stock by half. Slowly pour the prepared cream into the boiling liquid and bring to the boil again. Season the sauce with salt, pepper, nutmeg and a little cayenne pepper. Keep the sauce warm next to the stove.
- Heat the prepared asparagus in a little butter and season with salt, pepper and nutmeg.
- Cook the spagehtti al dente in plenty of boiling salted water, drain and mix with the cream sauce.
- Cut the tuna into slices 7-8 mm thick and 2 cm long. Drain the tuna pieces and fry on high heat in a pan with a little oil on both sides for one minute. Remove the tuna pieces quickly from the pan and season with Fleur de Sel, pepper. Gourmets prefer the tuna raw inside.
- Roll up the spaghetti in the cream sauce with a meat fork and arrange on warm plates. Season the fried tuna pieces with lemon juice, curry, pepper and fleur de sel and serve with the asparagus. Decorate with parsley and serve. Optionally drizzle some truffle oil onto the dish at the table.
3. Seasonal tips and cooking tips for dishesCombine this pasta dish with spinach or wild garlic instead of asparagus. Simply simmer the washed and dried spinach/wild garlic in the sauce. You could also add wild garlic pesto. You can add mushrooms to the tuna noodles: Fry fresh chanterelles, porcini mushrooms, mushrooms or herb mushrooms in an extra pan and add them to the pasta. I have added the white truffle oil as an optional ingredient, it tastes heavenly to this pasta. For me, truffle oil replaces garlic in this pasta dish. In spring, fried, young garlic is a good taste stopper: You can recognize young garlic by its green shoots:
3. Kalorien Spaghetti mit Thunfisch und Spargel
5. Other recipes with tunaTuna steak with vegetables - Low Carb
Tuna salad with spinach and apple - Low Carb
Tuna Salad with Romana Salad, Tomatoes, Avocado and Egg
Tuna noodles with garlic, parsley and peperoncino
Pasta salad with tuna with vegan and vegetarian variation
Tuna Pasta with Basil and Tomatoes
Nizza Salad - Salad Nicoise
Tuna spread with herbs and vegetables
- All Recipes by German Chef Thomas Sixt
- Asparagus Recipes
- Fish & Seafood
- Italian Pasta Recipes
- Mediterranean Recipes
- Pasta & Noodles Recipes
- Seasonal Ingredients Recipes
- Wild Garlic Recipes
OTHER LANGUAGES: German