Tuna and artichoke shellfish

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Tuna and artichoke shellfish

Tuna and artichoke shellfish

Number of people

400 g shells

250 g fresh tuna

100 g grated parmesan cheese

4 tomatoes

8 artichokes

4 onions

4 cloves of garlic

1 lettuce

1 lemon

4 tablespoons of oil

50 g butter

15 cl white wine

1 bouquet garni




Preparation: 30 min
Cooking time: 1 h
Step 1
Cook the pasta al dente in a large amount of boiling salted water.
Step 2
Drain them, refresh them and mix them with a little butter.
Step 3
Keep warm in the serving dish.
Step 4
Wash the artichokes, remove the first leaves.
Step 5
Cut them in four and lemon them.
Step 6
Slice the lettuce into strips, the onions into rings.
Step 7
Crush the garlic cloves.
Step 8
Peel, seed and crush the tomatoes.
Step 9
Heat 2 tablespoons of oil with butter.
Step 10
Sauté the onions and artichokes in it.
Step 11
Then add the lettuce strips, half of the crushed garlic, then the tomatoes and the bouquet garni.
Step 12
Season with salt and pepper, simmer for 15 minutes.
Step 13
Pour in the white wine and boil over medium heat for 5 minutes.
Step 14
Add the tuna without the skin.
Step 15
Crush the basil with the remaining oil and garlic.
Step 16
Add this mixture to the tuna sauce off the heat.
Step 17
Arrange the tuna on the pasta, surround with artichoke quarters and spread the sauce all around.
Step 18
Sprinkle with the parmesan cheese and serve.
Author's note
You can cook it for a few moments before serving.

I add my grain of salt

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