A delicious Spaghetti alla Chitarra with Fresh Tuna & Bottarga, bursting with Mediterranean flavors! 🍝🐟 Sweet cherry tomatoes, briny Taggiasca olives, and umami-rich bottarga make this dish an absolute delight. Who’s ready to try it? 😍👇 #ItalianFood #SeafoodPasta #HomemadeRecipes #FoodLovers

Ingredients

• 400g spaghetti alla chitarra

• Extra virgin olive oil (as needed)

• 1 garlic clove

• A bit of tuna bottarga (a delicacy made from the salted and dried roe of fish)

•  400g yellow cherry tomatoes or red cherry tomatoes

• 200-250g fresh tuna steaks

• 100g Taggiasca olives or other delicate olives

• Half a lemon

• Salt (to taste)

• A small bunch of parsley

Directions

1. Marinate the Tuna: Let the tuna marinate for 30 minutes with olive oil, parsley, a pinch of salt, pepper, and a little lemon juice.

2. Prepare the Sauce: Sauté the whole garlic clove (to be removed later) with chili and olive oil in a pan. Halve the cherry tomatoes and add them to the pan. Cook for a few minutes, then add the olives and let them soften. Adjust the salt.

3. Cook the Tuna: Grill or pan-sear the tuna for about two minutes per side, then cut it into chunks. Mix most of the tuna with the tomato sauce, keeping some aside for garnish.

4. Combine & Serve: Cook the spaghetti in salted boiling water, drain, and toss it with the sauce. Plate with the reserved tuna and a sprinkle of bottarga for an extra depth of flavor.