Tuna pasta is a sensational , beautiful light pasta that you can eat all the time .
And this is my latest version of tuna pasta full of flavors with simple medi ingredients .
Mm Hi and welcome to the chainsaws plate .
Today is tuna pasta day .
I grew up in Italy and I ate pasta every single day .
Sometimes even twice a day .
This was the pasta I loved when I was a teenager .
All the teenagers in Italy love it and everybody loves tuna .
It can be from the can or fresh .
So over the years , I improved uh my skills as a cook and I always change my original recipe or my mom's original recipe .
And today I wanna make something more Mediterranean , let's say with the Mediterranean flavors ingredients we're going to use are fusilli pasta because I believe it is the right pasta to use for tuna .
In fact , I don't use fly that much unless I've got tuna in there .
Then we're gonna use some nice capers .
I've got beautiful Italian capers .
Then we need to use tuna .
Now you can use as much as you want .
I'm making pasta for two of us .
300 g of um pasta .
I am using a large can of tuna .
In olive oil don't use in , don't use um tuna in vinegar .
Olive oil , please .
Otherwise the flavor won't be as good rocket , which we can use right at the end .
I'm gonna use some lemon zest and some lemon juice to bring out the flavors of the tuna and some parsley and of course extra virgin olive oil .
300 g of pasta .
I use about 400 g of tuna .
One more thing guys , before we start , when you use capers , please use salty capers that you need to wash under the water because they will give you the right flavor .
If you use capers in vinegar , they're going to give you a flavor that you don't really want .
Our sauce is on .
So what we do , I'm gonna add this beautiful extra virgin olive oil .
This is from a brew to this extra virgin oil from Loreto Pro in this recipe are not adding any garlic .
Nothing like that .
I'm just going to put the tuna in there , large can of tuna which I'm going to break just with a fork .
I really wanna keep this recipe simple .
I wanna get the lemon right now .
I wanna get this lemon zest to , to give the nice flavor to this tuna .
Don't call me crazy for not using garlic .
You can use garlic if you want .
I just love this beautiful flavor .
Just the way it is OK ?
But if you feel like using the fresh tuna , you just need to chop it up into small , small strips or small cubes and you will be fine .
And again , this is my version of tuna pasta today .
I would like to do it today .
But what we do now we are gonna cut the lemon enough and we're going to squeeze the lemon juice in there .
Now , this lemon is my sauce for the day .
The lemon sauce .
See now the lemon is gonna help us to make the tuna a little bit more softer and it will give the flavor that we want .
Now , the capers are right here .
I've got the beautiful capable , I've removed the salt from the cable and I put them in there just like that .
Now feel free .
Now to add the parsley , you can chop the parsley by hand or just with a knife .
I really want the parsley to be an important ingredient for this Raisi beer .
You know , I want the flavor from the parsley .
I want the colors from the parsley .
Now , if you see that your past is a little bit dry because you know the tuna is absorbing the lemon , just squeeze as much lemon as you can .
Put some salt , add some pepper .
Now we need to cook a tuna for no more than five minutes .
Simply because the tuna from the can is already cooked and we just want to combine all the flavors together .
So at this point , I'm going to boil the pasta , the pasta using today .
It's , and it takes about 11 minutes to cook .
What we do is we put a generous amount of rock salt and I'm going to cook a , it's a beautiful pasta that I love to serve with tuna .
So it's just for me and Suzanne .
So 300 g are probably enough when I was younger , I was able to eat the whole packet by myself .
But as you can see , it's a bit more difficult now .
All right .
So what we do , we put the past down , we just uh quickly stir and then we're going to cover this .
But we want the steam to go out guys .
What I want you to do here is to make sure that you break the tuna .
Because the smaller the pieces are the better it is to combine , you know , with the pasta because every time we get a fork of pasta , we want the tuna attached to the pasta .
So it is very , very important that you do that .
Now , at this point , as you can see , it might look a little bit dry .
What I want to do now , I wanna put the pan back on the stove .
Let's put the pasta water in there , let's put the pasta water in there .
And what we're gonna do now we're gonna add the pasta in there .
So remember I told you one minute before it's , it's one minute to go .
So we do the last minute we're going to finish to cook the pasta in this .
Never throw away your pasta water , keep it there .
You never know .
You might need more .
And this is what we do .
Now , look at that , combining the tuna with the pasta , which is very , very important .
I'm going to add the a , a little bit at the time and we mix it .
We don't need a lot , just a little bit to give the color and the acidity from the rocket .
I like it when you mix it with the sweet lemon .
Lovely , lovely .
Let's put a little bit more .
Let's put more up rockets stir .
And as you can see the pasta water has been absorbed .
Look , there is not much left .
It's very nice and creamy .
See that the pasta water makes a pasta a little bit creamier .
We are able to combine a pasta so well , thanks to the pasta water , pasta water .
It's so so important guys .
So , so important .
Look how beautiful it is beautiful .
So I to choose how much tuna as you you wanna use , if you're making 200 g of pasta , use double the amount of tuna .
If you're making half kilo of pasta , which is a packet of pasta , use a of tuna that you know , always try to use as much tuna as possible .
And here we have a beautiful tuna pasta .
It time to serve it .
We're getting closer to the most important part of the video .
So here we go .
We're going to plate a pasta in there .
So let's make sure we have plenty of tuna with our pasta .
So here is the pasta .
Let's finish it off with a little bit more extra version , olive oil , raw , extra version , olive oil beautiful .
And now we are ready to eat it .
Oh yeah .
And I'm going to really , really enjoy this marvelous dish .
I always say this is the best part of the video .
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Now the plate I made is for Suzanne .
I'm going to hear it straight from the pot .
There is nothing better than eating from the pot .
Hm hm .
Yeah , I get the beautiful lemon flavors and get the tuna on each piece of pasta .
The capers and the salty capers really help .
The rocket A is just there for the look and the is important you need that especially the stock because it gives you the nice kick .
See you in the next Vincenzo play video recipe .
Thank you so much for watching this episode .
Vincenzo play straight from the pen .
Hm I like .
Mm Yum .