Bavette al tonno fresco. I’m not sure where this dish originates, but it feels like a Sicilian recipe due to the inclusion of tuna and pine nuts. It’s quite economical too as 200 grams of tuna feeds four people. My problem now is trying to think of a way to use up the other 800g I bought at the fish market this morning. I couldn’t resist, it was €2 a kilo 
Serves 4.
Bavette with tuna ingredients
- 320g bavette (or spaghetti or linguine) I used bavettini – a smaller version of bavette
- 100g cherry tomatoes – halved
- 2 anchovy fillets – chopped
- 20g pine nuts
- 70g good quality black olives
- 200g fresh tuna – cut into small cubes
- Zest of 1 lemon
- Olive oil
- 1 clove of garlic – finely sliced
- 1 shallot – finely sliced
- 1/2 glass white wine
- Fry the shallot and the garlic in olive oil until it starts to colour.
- Add the anchovies, half the pine nuts, the olives and the tomatoes. Cook for 2-3 minutes.
- Add the capers and tuna. Cook for a further 2 minutes.
- Add the wine and allow to reduce a little.
- Remove from the heat. Add the lemon zest, parsley and the rest of the pine nuts.
- Meanwhile cook the pasta until al dente. Drain and add to the pan with the tuna. Return to the heat and mix well. Allow the pasta to take up the flavours for a minute or so, remove from the heat and serve.
Bavette with tuna finished dish
