Ahi Tuna Spaghetti with Bottarga and Lemon Zest

Ingredients

• 57 g fresh Ahi tuna, cut into thin strips
• 10 g tuna bottarga, finely chopped
• 3 g garlic, thinly sliced
• 28 g Italian parsley, finely chopped
• 28 g red onion, finely diced
• 1 g lemon zest
• 15 g extra-virgin olive oil
• 120 g dry white wine
• 28 g toasted breadcrumbs
• 1 g sea salt, to taste

Preparation

1. Cut the Ahi tuna into long, fine strips resembling spaghetti and keep them chilled until ready to serve.
2. In a small sauté pan, warm the olive oil and gently cook the garlic until fragrant. Add the chopped bottarga and parsley, then deglaze with white wine. Let it reduce slightly and cool.
3. Blend the sauce until smooth and spoon it onto the base of a chilled serving bowl. Arrange the tuna “spaghetti” on top, and finish with toasted breadcrumbs, lemon zest, and diced red onions for texture and color.

🍷 Wine Pairing

Henri Champliau Crémant de Bourgogne Brut Rosé — This elegant sparkling wine offers delicate notes of white flowers and red berries. Pinot Noir brings structure and depth, while Chardonnay adds freshness and Gamay rounds it with a soft, fruity finish. Its lively acidity perfectly complements the richness of the tuna and the savory undertones of bottarga.

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Nutrition Facts (per serving)