Credit: Lemon Pop

Spaghetto Freddo with Tuna Tartare

Name: Spaghetto Freddo with Tuna Tartare
Prep time: 1200 s
Cook time: 600 s
Total time: 2700 s
Yield: 1
Cuisine: South American
Ingredients: FOR THE PASTA; Spaghetti: 50 g; Salt: 2 g; Water: 2 L; Sunflower oil: 1 tbsp (for chilling tray); FOR THE ARRABBIATA SAUCE; Cherry tomatoes: 250 g; Garlic clove: 1 (peeled and smashed); Red chili pepper: 1 (chopped); Tomato paste: 1 tsp; Water: 50 ml; Extra virgin olive oil: 2 tbsp; FOR THE TUNA TARTARE; Sushi-grade tuna loin: 50 g (finely diced); Extra virgin olive oil: 1 tsp; Lemon zest: 1/2 tsp; Colatura di alici (anchovy extract): 1/4 tsp; TOMATO BREAD CRUMBS; Dehydrated tomato powder (or finely grated sun-dried tomato): 1 tbsp; Toasted bread: 1 slice (or 2 tbsp breadcrumbs); Salt: pinch; Extra virgin olive oil: 1 tsp; Fresh mint leaves: for garnish

17 Apr 2025

Fernanda Fuentes-Cárdenas

Chef

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Difficulty

Medium

Total Time

45MIN

Cuisine

South American

Italian

Ingredients

FOR THE PASTA

Spaghetti: 50 g

Salt: 2 g

Water: 2 L

Sunflower oil: 1 tbsp (for chilling tray)

FOR THE ARRABBIATA SAUCE

Cherry tomatoes: 250 g

Garlic clove: 1 (peeled and smashed)

Red chili pepper: 1 (chopped)

Tomato paste: 1 tsp

Water: 50 ml

Extra virgin olive oil: 2 tbsp

FOR THE TUNA TARTARE

Sushi-grade tuna loin: 50 g (finely diced)

Extra virgin olive oil: 1 tsp

Lemon zest: 1/2 tsp

Colatura di alici (anchovy extract): 1/4 tsp

TOMATO BREAD CRUMBS

Dehydrated tomato powder (or finely grated sun-dried tomato): 1 tbsp

Toasted bread: 1 slice (or 2 tbsp breadcrumbs)

Salt: pinch

Extra virgin olive oil: 1 tsp

Fresh mint leaves: for garnish

“This can be made for any special guest at home, and it can absolutely be enjoyed alone too,” shares Fuentes-Cardenas who recommends pairing it with “a wonderful glass” of William Fèvre Chablis Grand Cru Les Clos – perfect for the occasion. “It’s quite mineral-forward, with lots of citrus and spiced notes."

How to make Spaghetto Freddo

01.

Cook the Pasta

Bring water and salt to a boil.
Add spaghetti and cook for exactly 8 minutes and 30 seconds.
Meanwhile, prepare a chilled tray with sunflower oil and place in a blast chiller or ice bath.
Once the pasta is ready, drain and transfer to the cold tray to stop cooking.
Let cool completely.

02.

Prepare the Arrabbiata Sauce

In a pan, heat olive oil and lightly brown the garlic and chopped chili pepper.
Remove the garlic once golden.
Add cherry tomatoes and tomato paste.
Stir, add water to just cover, and simmer until reduced.
Blend the sauce and strain for a smooth consistency.
Set aside.

03.

Make the Tuna Tartare

Dice the tuna into small cubes.
Add olive oil, lemon zest, and anchovy extract.
Mix gently and keep chilled.

04.

Prepare the Tomato Bread Crumbs

Toast the bread and pulse in a food processor.
Sift and toast the crumbs again in a pan with olive oil.
Season with salt and let cool.
Stir in the dehydrated tomato powder.

05.

Plate the Dish

Coat the chilled pasta in cherry tomato sauce.
Roll into a deep plate or bowl.
Top with tuna tartare and a generous spoonful of tomato bread crumbs.
Garnish with fresh mint leaves if desired.

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Fernanda Fuentes-Cárdenas

17 Apr 2025

Chef Enthusiast

Home Cooking

Easter

The Chef

Fernanda Fuentes Cárdenas is a Chilean chef and co-owner of Michelin-starred NUB in Tenerife. Trained in Chile, Spain, and France, she also serves as a judge on MasterChef Chile.

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