Spaghetti with Tuna and Zucchini Recipe
Category: Main Courses
Serves: 4
Spaghetti with Tuna and Zucchini is an irresistibly delicious dish that combines the delicate flavors of crispy zucchini and rich tuna for a satisfying meal. Perfect for a quick weeknight dinner or a relaxed weekend lunch, this recipe is easy to prepare and delivers a delightful taste of Italian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320 g |
| Zucchini | 350 g |
| Tuna in Olive Oil | 320 g |
| Extra Virgin Olive Oil | 20 g |
| Garlic | 1 clove |
| Fresh Thyme | 2 sprigs |
| Peanut Oil | 300 g |
| Fine Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 25 g |
| Carbohydrates | 55 g |
| Fats | 20 g |
| Fiber | 4 g |
Instructions
-
Prepare the Zucchini:
Begin by washing and drying the zucchini thoroughly. Trim off the ends and use a mandoline slicer or a sharp knife to cut them into thin slices. The thin slices will fry evenly, achieving the perfect golden crispiness. -
Frying the Zucchini:
Heat the peanut oil in a deep, heavy-bottomed pan until it reaches 170°C (340°F). A kitchen thermometer can help ensure the oil is at the correct temperature. Fry the zucchini slices in small batches to maintain the oil’s heat. Remove the zucchini slices with a slotted spoon once they turn golden and crispy. Place them on a plate lined with paper towels to drain excess oil. Set aside. -
Cooking the Pasta:
Boil a large pot of salted water and cook the spaghetti until al dente, following the package instructions. Reserve a small cup of the starchy pasta cooking water before draining. -
Prepare the Sauce Base:
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the garlic clove and sauté it until golden brown, then discard the garlic. This will infuse the oil with a subtle garlic aroma. -
Add the Tuna:
Drain the tuna from its preserving oil and flake it into the skillet. Stir gently to warm the tuna, ensuring it is evenly coated in the fragrant garlic-infused oil. -
Combine Pasta and Sauce:
Transfer the drained spaghetti directly into the skillet with the tuna. Toss the pasta to combine, adding small amounts of the reserved cooking water if needed to create a silky sauce. -
Add the Zucchini and Seasonings:
Stir in the crispy zucchini slices and gently fold them into the pasta. Sprinkle the fresh thyme leaves over the dish, ensuring they are clean and dry beforehand. Taste and adjust the seasoning with salt and freshly cracked black pepper. -
Serve:
Plate the spaghetti with tuna and zucchini immediately, ensuring each serving includes an even distribution of the zucchini and tuna. Garnish with a sprig of fresh thyme if desired.
Tips for Success
- For Extra Crunch: Fry the zucchini until they are slightly darker for a crunchier texture.
- Make It Lighter: Replace the peanut oil with an air fryer for the zucchini slices, reducing the overall fat content.
- Herbal Variations: Experiment with fresh parsley or basil instead of thyme for a different flavor profile.
This Spaghetti with Tuna and Zucchini recipe is sure to become a household favorite, combining simplicity with gourmet flavors. Share the joy of this dish with friends and family, and let it become a staple in your recipe collection!
