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Grilled Tuna with Spaghetti, Garlic and Oil Alla Bottarga

(Serves 2)


1 lb. of number 1 yellow-fin tuna (sliced thin), rubbed with oil and seasoned with salt and pepper
A white hot grill or grill pan

For Pasta:
1/2 lb. of spaghetti cooked al dente, drained and oiled
   (do not rinse with water)
1/4 cup of extra virgin olive oil
1 clove of garlic chopped and mashed with salt
3 tablespoons of chopped plum tomatoes
1 tablespoon of fresh parsley
2 tablespoons of dry white wine
pinch of black pepper
pinch of red pepper flakes
1 tablespoon of grated bottarga

For Sauce:

1/4 cup of extra virgin olive oil
1 sliced clove of garlic
juice of 1/2 lemon, or to taste
chopped parsley



For Sauce:

Combine and mix with a fork. Reserve until needed.

For Pasta:

Lightly brown garlic in olive oil. Add tomatoes, parsley, wine and peppers. Toss with pasta and sprinkle with bottarga. Arrange in the middle of 4 plates.

For Tuna :

Slice into 1/4 inch slices. Season, oil and grill in a very hot pan for 5 seconds on each side (served sushi style). Arrange over pasta and drizzle with lemon, olive oil and sauce.

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