Tuna steak with tagliatelle

Tuna steak with tagliatelle pasta served in a very aromatic tomato sauce. Tuna steaks, rinse briefly under running water, pat dry and season with freshly ground pepper. Cook noodles and Peel the onion and garlic and cut into fine dice. Heat a nonstick pan 1 / 2 tablespoons olive oil. Stir-fry onions and garlic in it.


Add tomato paste and short mitsch tumors. Finely chop the anchovies and add. Pour red wine and boil the sauce, stirring briefly. Switch back to level 1. Capers to the sauce and season with freshly ground pepper. Salt is not necessary because the anchovies are salty already. Heat a nonstick pan, the remaining olive oil. Tuna steaks on both sides Stir-fry light brown, like to see in the picture above.

Reduce heat and cook the tuna steaks done to medium heat in about 4 minutes per side. Drain the noodles and mix with the tomato sauce. Tuna steak with tagliatelle on deep plates and decorate as desired with fresh basil or other herbs.


¤ 400 g Tuna steak
¤ Freshly ground pepper
¤ 250 g Tagliatelle
¤ 1 Onions
¤ Garlic
¤ 1 tbsp Olive oil
¤ 3 Box Tomato paste
¤ 6 Anchovy fillets
¤ 1 / 4 L Red wine
¤ 3 tsp Capers

Serves 3 – 825 cal per serving, 30 mins Prep – 30 mins Total