Ingredients for 4 people
- 350 gr of spaghettoni
- 200 gr tuna filet in glass jar
- 50 g L’Equilibrato EVO Olive oil;
- 1 garlic clove;
- juice of 2 lemons
- zest of 1 lemon;
- oil and parsley emulsion;
- salt to taste;
Procedure
- Cook the spaghetti, draining them well al dente and keeping some of the cooking water aside.
- In the meantime, in another low and wide pan, put L’Equilibrato EVO Olive oil, 1 clove of garlic, the juice of 2 lemons, fry for about 40 seconds, add the tuna and then pour in the spaghetti.
- Grate the lemon peel, add the emulsion and continue stir-frying to finish cooking the spaghetti.
- Add a little cooking water if necessary.
- Once the desired result is achieved, remove from the heat and allow to rest for a few moments before serving.