Ingredients for 4 people

  • 350 gr of spaghettoni
  • 200 gr tuna filet in glass jar
  • 50 g L’Equilibrato EVO Olive oil;
  • 1 garlic clove;
  • juice of 2 lemons
  • zest of 1 lemon;
  • oil and parsley emulsion;
  • salt to taste;



  • Cook the spaghetti, draining them well al dente and keeping some of the cooking water aside.
  • ┬áIn the meantime, in another low and wide pan, put L’Equilibrato EVO Olive oil, 1 clove of garlic, the juice of 2 lemons, fry for about 40 seconds, add the tuna and then pour in the spaghetti.
  • Grate the lemon peel, add the emulsion and continue stir-frying to finish cooking the spaghetti.
  • Add a little cooking water if necessary.
  • Once the desired result is achieved, remove from the heat and allow to rest for a few moments before serving.

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