Ingredients
Base recipe = 2 servings.
- 113 g dry spaghetti pasta
- 85 g fresh albacore tuna
- 30 g Italian parsley, chopped
- 120 g lemons (zest & juice)
- 70 g Roma tomato, concassé
- 120 g extra-virgin olive oil
- Sea salt & freshly ground black pepper
- Quick brine: 1000 g water + 300 g sea salt
- 120 g lemon–garlic citronette
Preparation
- Make a quick brine by dissolving 1 cup sea salt in 1 liter cold water. Soak albacore for 30 minutes; pat dry.
- Bag tuna with 1/2 cup olive oil and lemon zest. Vacuum seal and cook sous-vide at 113°F (45°C) for 33 minutes. Chill immediately in an ice bath, then flake gently.
- Cook spaghetti in salted boiling water until al dente. Rinse under cold water to stop cooking and remove excess starch; drain well.
- In a large bowl, combine flaked tuna, spaghetti, chopped parsley, and tomato concassé. Add lemon–garlic citronette and toss well. Season with sea salt and black pepper.
- Plate using a ring mold if desired. Garnish with parsley and lemon zest; serve chilled or cool.
| Calories | ~480 kcal |
| Fat | ~22 g |
| Carbohydrates | ~45 g |
| Fiber | ~3 g |
| Protein | ~25 g |
