The secret in this recipe is the tuna we use. It is a beautiful smoked tuna fillet of Alonissos island, preserved in oil. You can use any kind of good quality tuna. Another secret is the honey added in the sauce!
Serves: 5 Prep. time:15′ Cooks in: 15′ Ready in: 30′
500 g spaghetti
300 g tuna (plain or smoked)
100 ml extra-virgin olive oil
1 medium onion, finely chopped or sliced
3-4 spring onions, finely chopped
½ bunch parsley, leaves picked, finely chopped
1 tsp runny honey
1½ tbsp lemon juice
20 cherry tomatoes, quartered
10 black Kalamata olives, pitted, sliced
1 tbsp capers, rinsed
Boil spaghetti according to packet instructions, but 2-3 minutes less (al dente).
In the meantime, in a large frying pan heat oil and cook all onion on medium heat until tender. Season with 1 pinch of salt. Add tuna, lemon juice, honey and stir with a spatula.
Transfer pasta into the pan using a spaghetti spoon (it’s ok to carry a little of the boiling water, too), along with tomatoes, olives, capers, parsley and stir until well combined.
Serve sprinkling with freshly ground black pepper.
Photo: Anastasia Adamaki – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Σπαγγέτι με τόνο Αλοννήσου, ντοματίνια και ελιές