- 1 lb malloreddus typical sardinian pasta
- 7 oz tuna, fresh
- 4 oz onion
- 3 ½ tablespoons extra virgin olive oil
- ½ oz capers
- 3 ½ oz fresh tomatoes
- 1 oz wild fennel fronds
- ½ cup white wine
- salt and pepper to taste
- ¾ oz bottarga (cured mullet roe)
- ½ cup fish broth
25 minutes preparation + 14 minutes cooking
In a large pan containing some oil, brown the julienne-cut onion and the tuna. Stirring constantly, add the capers.
Pour the white wine over it and allow to evaporate. Season with salt and pepper. Meanwhile, cook the “malloreddus”, in abundant water. Boiling and salted.
If necessary, pour some fish stock onto the tuna, add the fresh tomato and half the fennel.
Drain the “malloreddus”, put them into the pan containing the sauce and toss. Allow to cook for another minute with a sprig of wild fennel and then sprinkle the grated bottarga over the top.
Arrange in a serving dish, decorating with small sprigs of wild fennel.