Ingredients
- 400g maccheroni al pettine
- 120g roasted and salted pistachios
- 200g fresh red tuna filet
- 1 garlic clove
- Basil
- Lemon Juice
- Extra Virgin Olive Oil
- Salt & pepper
Preparation of the recipe
1
Blend the pistachios, basil leaves (about 8), garlic clove, and a drizzle of oil until you get a smooth mixture, adding salt and a splash of water if it turns out too thick. Let it rest in the refrigerator for a few minutes.
2
Cut the tuna into small cubes and season with extra virgin olive oil, salt, pepper, thyme leaves, and a few drops of lemon juice. Let it rest in the refrigerator for a few minutes.
3
Cook the pasta in abundant salted boiling water.
4
Once drained, mix the pasta with the pistachio cream in a bowl, adjusting with some cooking water if necessary.
5
Plate the maccheroni, add the tuna tartare, and garnish with a drizzle of raw olive oil and freshly ground pepper.
