Albacore Tuna Spaghetti Salad

Recipe Overview

Albacore Tuna Spaghetti Salad is a clean and elegant cold pasta salad built on balance rather than heaviness. The tuna is lightly brined and gently cooked sous vide for a silky texture, then folded with chilled spaghetti, tomato concassé, parsley, and a vivid lemon–garlic citronette. The result is bright, refined, and very much at home on a Tuscan-inspired warm-weather table.

Ingredients

• Dry Spaghetti Pasta — 113 g — cook al dente, rinse cold and drain thoroughlydry_spaghetti_pasta
• Fresh Albacore Tuna Loin — 85 g — loin; quick brined, sous vide at 113°F / 45°C for 33 minutes, chilled and flakedSEA-TUNA-0001
• Italian Parsley — 30 g — choppedHERB-PARSLEY-FLAT
• Fresh Lemons — 120 g — zest and juiceFRUIT-CITRUS-LEMON-FRESH
• Roma Tomato — 70 g — concasséroma_tomato
• Extra-Virgin Olive Oil — 120 g — for tuna bag and recipe finishingOIL-0001
• Sea Salt — 1 pinch — to taste for final seasoningSPICE-SALT-0001
• Freshly Ground Black Pepper — 1 pinch — freshly ground; to tasteSPICE-PEPPERCORN-BLACK
• Cold Water — 1000 g — cold; for quick brineWATER-POTABLE-001
• Sea Salt for Quick Brine — 300 g — for quick brineSPICE-SALT-0001
• Lemon–Garlic Citronette — 120 g — prepared dressing componentlemon_garlic_citronette

Preparation

1. Prepare the quick brine by dissolving the sea salt in cold water. Soak the albacore tuna for 30 minutes, then remove and pat dry very well.
2. Place the tuna with the olive oil and lemon zest into a sous-vide bag. Vacuum seal and cook at 113°F / 45°C for 33 minutes. Chill immediately in an ice bath, then flake gently into large tender pieces.
3. Cook the spaghetti in salted boiling water until al dente. Rinse under cold water to stop the cooking and remove excess surface starch. Drain thoroughly.
4. In a large mixing bowl combine the flaked tuna, chilled spaghetti, chopped parsley, and tomato concassé. Spoon in the lemon–garlic citronette and toss gently until evenly coated.
5. Adjust seasoning with sea salt and black pepper. Plate with a ring mold if desired, garnish with extra parsley and lemon zest, and serve chilled or at cool room temperature.