Spaghetti with preserved tuna, pesto and roasted tomatoes
Preserving your own tuna is easy. Just add salt and olive oil and keep it in the fridge for when fresh tuna is out of season. Simply add it to fresh pasta for a delicious treat. Janet Grech shows us how its done.
Ingredients
- 100g tuna, salt brushed off
- Whole broccoli, blanched
- 1 onion, sautéed
- 300g tomatoes, caramelised
- 5 garlic cloves, skin on, caramelized
- 150g fresh pesto
- 1 cup pistachios, roughly ground
- Small bunch basil, roughly chopped
- Olive oil
Method
- Mix the sautéed onion with the preserved tuna, oven-roasted tomatoes and garlic, olive oil salt and pepper.
- Cook pasta, strain and mix sauce in adding the broccoli florets and the crushed pistachio.
- Garnish with fresh basil.
- Add extra olive oil if necessary and serve immediately.
Salted tuna belly
Ingredients
- 300g tuna belly
- 75g thick salt
- Olive oil
Method
- Cut the tuna in pieces, pat dry to remove moisture and place in a jar adding a layer of fish and a layer of salt until the jar is full.
- Pour oil over until covered.
- Close and store in fridge up to eight months.
