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A tasty and refined first course, perfect for surprising your guests with Mediterranean flavors.
Cut the tuna into cubes and marinate it in a bowl with oil, pepper and two drops of lemon.
Wash and hollow out the peppers, brush them with oil and put them in the oven for 30 minutes or in the air fryer for 20 minutes at 200 degrees until roasted. Turn them halfway through cooking.
Let them cool and peel them well. Cut some into strips and set aside.
Put the remaining peppers in a blender with the pecorino, a dozen basil leaves, season with salt and pepper and add a drizzle of oil.
Continue blending until you obtain a thick cream, which you will then adjust with cooking water.
Finely slice the onions and sauté them in a pan with a knob of butter. Add the sugar, deglaze with the white wine and let them break down and caramelize.
At the end add a drop of good balsamic vinegar and mix well.
Drain the pasta, toss it into the pan, pour in the pesto and sauté briskly.
Turn off the heat, add the marinated tuna, the pepper strips and plate up.
Garnish with basil leaves.
Beer
Glass
Italia, Sicilia
| Energy (kcal) | 137.86 |
| Carbohydrates (g) | 19.06 |
| of which sugars (g) | 3.02 |
| Fat (g) | 3.52 |
| of which saturates (g) | 1.58 |
| Protein (g) | 8.39 |
| Fibre (g) | 1.1 |
| Salt (g) | 0.08 |
