Pasta shells with tuna and salmon tartare and slightly spicy tomato salsa

50 min
easy
serves 6

Ingredients

420 g large conchiglie pasta
200 g tuna filet
200 g salmon filet
1 small bunch basil
1 orange
1 lemon
400 g ripe tomatoes
1 chili pepper
extra-virgin olive oil
salt and pepper

Wine adjustement

Chardonnay Alto Adige DOC
The best accompaniment is a velvety Chardonnay from Alto Adige, slightly mature so that it can confront the complexity of this dish while mitigating its slight spiciness.

Preparation

Step 1

Cook the pasta in salted water.

Step 2

Cut the tuna into small cubes and add half of the sliced basil along with grated orange zest, salt, pepper and olive oil.

Step 3

Cut the salmon into small cubes and the rest of the sliced basil along with grated lemon zest, salt, pepper and olive oil.

Step 4

Peel and seed the tomatoes. Blend them with the chili pepper and some salt, pepper and olive oil.

Step 5

Stuff the pasta shells with the fish tartare.

Step 6

Plate the tomato salsa and top with the stuffed pasta. Add a drizzle of oil and a grind of pepper to finish.
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