Summer Tonnato & Tomato Spaghetti
Lemony spaghetti in a pool of rich and creamy Tonnato Sauce with fresh tomatoes. Garnished with extra anchovies, capers and dill. This cold tuna pasta dish is perfect for summer! 🍅 🐟 🍝
Equipment
- 1 large pot for boiling pasta
- 1 colander
- 1 food processor
Ingredients
- 250 g spaghetti
- 1 Tbsp Maldon salt
- 1 Tbsp olive oil
Tonnato Sauce
- 2 egg yolks
- 3 Tbsp lemon juice keep zest for spaghetti
- 170 g canned tuna chunks in oil
- 4 anchovies
- 2 garlic cloves roughly chopped
- 1 cup Italian parsley roughly chopped
- 1 Tbsp capers
- 100 ml olive oil
- 2 Tbsp creamy mayo Hellmann's
- coarse salt to taste
- black pepper freshly ground, to taste
Toppings
- 400 g baby tomatoes assorted
- 1 Tbsp capers
- ¼ cup fresh dill
- 6 anchovies
Instructions
- Boil pasta in salted water until aldente, rinse in a colander with cold water and drizzle with olive oil, season and toss in reserved lemon zest.
Tonnato Sauce
- In a food processor, add the yolks, lemon juice, tuna (including the oil), anchovies, garlic, parsley and capers. Pulse until smooth.
- While the blender is running, add the olive oil slowly until well combined and emulsified. For a thick consistency, add the mayo and season to taste.
- Keep chilled until ready to serve.
Plate Up!
- Pour ¾ of the sauce in a serving platter or bowl. Top with cool seasoned spaghetti and fresh tomatoes. Garnish with capers, anchovies and dill.
- Pour extra sauce on the pasta if you wish. Toss and enjoy!
Nutrition
Calories: 1343kcalCarbohydrates: 107gProtein: 51gFat: 79gSaturated Fat: 13gPolyunsaturated Fat: 16gMonounsaturated Fat: 47gTrans Fat: 0.03gCholesterol: 244mgSodium: 4930mgPotassium: 1378mgFiber: 7gSugar: 9gVitamin A: 4262IUVitamin C: 100mgCalcium: 189mgIron: 8mg
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