Tonno Siciliano Recipe
Rare Yellowfin tuna crudo, cherry tomato and pistachio pesto, grana padano, penne.
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Ingredients
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Seafood
Pasta
Vegetables
Pesto
Method
Preparation of Tuna
- 1
Slice the Tuna
Using a sharp knife, slice the Yellowfin tuna into thin, sashimi-style pieces. Arrange them on a plate and set aside in the refrigerator to keep them cool.
Cooking Pasta
- 2
Boil the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
Making Pistachio Pesto
- 3
Blend Ingredients
In a food processor, combine the pistachios, fresh basil leaves, garlic cloves, olive oil, grated Grana Padano cheese, salt, and black pepper. Blend until a smooth paste forms. Adjust seasoning to taste.
Assembly
- 4
Combine and Serve
In a mixing bowl, combine the cooked penne pasta with the pistachio pesto. Toss well to coat the pasta evenly. Plate the pasta, and top with sliced tuna and halved cherry tomatoes. Garnish with additional grated Grana Padano cheese if desired.
