Spaghetti with Tuna and Asparagus – my Recipe for heavenly Pasta…
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my spaghetti with tuna and asparagus recipe.
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!
Table of Contents
1. Recipe Spaghetti with Tuna and Asparagus
Following my recipe with all ingredients in detail. Step by step photos to cook yourself…
Spaghetti with Tuna and Asparagus
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for spaghetti with tuna and asparagus refined prepare.
Asparagus, sauce and spaghetti
|green asparagus (White asparagus goes too, greener looks better!)
|Spaghetti di Bronzo (That’s my favorite pasta.)
|Tuna fillet fresh or frozen
|Fleur de Sel (I prefer to use for this dish!)
|freshly cut parsley (optional)
|white truffle oil Optional
|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.
2. Nutritional Values
3. Tips for Preparing Spaghetti with Tuna
At the weekend I noticed in a store quite wonderful plates.
The color of the plate reminds some of Tiffanys, for me it is the sea on a sunny day in the South Seas or in the Caribbean.
For me it was clear that I bring my noodles on this plate and I am more than satisfied with the result.
I have served this dish in several variations. Use a meat fork to arrange the spaghetti.
You can then roll the spaghetti up nicely and bring it elegantly to the plate. Then add pieces of asparagus and finally the seared tuna.
Before we start a good idea for the purchase of vegetables:
You can just use peas, artichokes, beans or zucchini instead of asparagus.Tip from Chef Thomas Sixt
That’s what I call situation-flexible seasonal inspiration
3.1 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!Prepare fish tip from chef Thomas Sixt
Fish cooks from a temperature of 34°C.
At higher temperatures the fish fillets disintegrate quickly when roasted and do not taste good.
4. Seasonal Tips for Spaghetti with Tuna.
Combine this pasta dish with spinach or with wild garlic instead of asparagus.
Simply cook washed and dried spinach/garlic briefly in the sauce.
You can supplement with mushrooms:
Sauté fresh chanterelles, porcini, mushrooms or herb mushrooms vigorously in an extra pan and add them to the dish.
I added the white truffle oil as an optional ingredient, it tastes heavenly if you use a little of it.
The truffle oil replaces the garlic for me in this pasta dish.
In the spring, fried young garlic is a great topping. You can recognize young garlic by its green shoots.
5. Other Recipes with Tuna
6. More Ideas with Spaghetti
Comments, Cooking Questions and Answers
Below you can write to me directly.
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