Salad Penne with tuna recipe



  • 16 pieces cherry tomatoes
  • 400 g fresh tuna fillet
  • freshly ground black pepper
  • 0.5 cups dry white wine
  • salt
  • a handful grated Parmesan cheese
  • small daikon radish root
  • 3 tablespoons of "extra virgin" olive oil
  • 2 onions shallots
  • 1 head lettuce
  • a small bunch salad Arugula
  • 1 tbsp grape vinegar
  • 400 grams Penne
How to Make It
  1. Daikon to plane the thin, long shavings. Shallots cleaned and cut into small cubes. Tuna fillet roll in a mixture of salt and pepper. Heat in a frying pan 1 tbsp olive oil, fry the tuna on all sides on high heat until Golden brown and transfer to a plate (prepared fish in the center should not be deep fried). Add to the pan the shallots, add wine, cook until evaporated wine.
  2. Cook Penne in boiling salted water according to package instructions, drain in a colander and pour into the pan with the shallots, add the remaining olive oil, vinegar and halved cherry; mix well, season with salt and pepper, cool. In a bowl, mix the feathers and the torn leaves of lettuce and arugula. The cooled tuna into thin slices. On a plate put the salad around to put tuna fillet, sprinkle with Parmesan, garnish with sprig of fresh Basil and shavings of daikon.

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