– 400g Bartolini pasta with sea algae;
– 240g drained tuna;
– 1 medium onion;
– 1 large or 2 small cloves of garlic;
– half a bunch of coriander;
– juice from 1/4 lemon;
– olive oil;
– salt and pepper.

Time: 20 min


Cook pasta al dente in a large amount of salted water and drain, leaving 1 ladle (approx. 100 ml) of water left behind after cooking in a separate vessel.
In the meantime, brown the garlic and onion on a dash of olive oil, then add pepper and the water left behind after cooking pasta (about 100 ml).
Add drained tuna, break it up, season with salt and pepper, and stew the contents on a low flame for about 5 minutes.
Add pasta, chopped coriander and lemon juice (without seeds) onto the pan. Mix all ingredients and serve garnished with a coriander leaf.