Farfalle with Tuna Carpaccio and Vegetables

Farfalle with Tuna Carpaccio and Vegetables

Instead of chunks and flakes of tuna, at Lonno Lodge the chefs prefer raw, thin and elegant. Paper-thin slices of lean and raw tuna are delicately placed on the top of a steaming plate of farfalle. The residual steam will cook the tuna just enough whilst ensuring that the carpaccio remains tender.

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Farfalle with Tuna Carpaccio and Vegetables

Course: First CourseCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Instead of chunks and flakes of tuna, at Lonno Lodge the chefs prefer raw, thin and elegant. Paper-thin slices of lean and raw tuna are delicately placed on the top of a steaming plate of farfalle. The residual steam will cook the tuna just enough whilst ensuring that the carpaccio remains tender.

Ingredients

  • 300g Dried Farfalle Pasta

  • 1 Small Zucchini

  • 1 Stalk of Celery

  • 1 Tomato

  • 1 Bundle of Parsley

  • 1 Tablespoon of Capers

  • 400ml Cooking Cream

  • 160g Thinly Sliced Tuna Carpaccio

  • Extra Virgin Olive Oil

  • Salt

Directions

  • Place farfalle in boiling salted water and cook for 7-9 minutes or until al dente.
  • Dice zucchini, tomatoes, and celery into small cubes.
  • Rinse capers with running water and drain thoroughly. Chop finely.
  • In a large pan, over high heat, sauté the zucchini with olive oil until slightly brown. Add just a dash of water to help the zucchini be cooked through.
  • When the water has reduced, add the tomatoes, celery, and capers. Simmer over low heat for 3 minutes.
  • Add the cooking cream and simmer for another 5 minutes.
  • At 5 minutes of boiling, remove farfalle from heat and drain. Pour the farfalle directly into the simmering sauce. Allow to simmer for another 2 minutes and stir frequently.
  • Finely chop the parsley and add to the farfalle. Mix thoroughly and turn off the heat.
  • Plate farfalle and place the tuna carpaccio on top. The steam from the pasta will cook the tuna.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.