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Spaghetti with TRATA Smoked Tuna, by Eleni Psyhouli
    Ingredients
  • 2 cans of TRATA smoked tuna
  • One packet of spaghetti (500 gr)
  • 1 bunch of fresh green onions, finely chopped (with the green part)
  • 1 clove of garlic, finely chopped
  • ½ glass of white wine
  • ½ bunch of dill weed, finely chopped
  • ½ bunch of parsley, finely chopped
  • Juice and zest from 1 lemon
  • Salt
  • Pepper
PREPARATION
Preparation Time:20 minutes

Boil the spaghetti without draining. Keep it in its water. Drain the TRATA SMOKED TUNA slightly to remove excess oil. While the spaghetti is boiling, in a large non-stick skillet, heat the olive oil and sautee the green onions at a high heat with a little salt. 1 minute is enough; you don’t want them to lose their color. Pour in the wine and let it evaporate. Add the garlic and mix. Add the lemon juice and zest. With a perforated spoon, remove the spaghetti with as much water as comes with it and throw it into the skillet together with the tuna, dill weed, and parsley. At very high heat, mix carefully in order not to break up the tuna, and once the liquids have evaporated (after about half a minute), serve with plenty of freshly ground pepper. Tip: You can replace the wine with ouzo and add 1 tablespoon of capers.

Recommended products
for the recipe
Spaghetti with TRATA Smoked Tuna, by Eleni Psyhouli
  • 2 cans of TRATA smoked tuna
  • One packet of spaghetti (500 gr)
  • 1 bunch of fresh green onions, finely chopped (with the green part)
  • 1 clove of garlic, finely chopped
  • ½ glass of white wine
  • ½ bunch of dill weed, finely chopped
  • ½ bunch of parsley, finely chopped
  • Juice and zest from 1 lemon
  • Salt
  • Pepper

Boil the spaghetti without draining. Keep it in its water. Drain the TRATA SMOKED TUNA slightly to remove excess oil. While the spaghetti is boiling, in a large non-stick skillet, heat the olive oil and sautee the green onions at a high heat with a little salt. 1 minute is enough; you don’t want them to lose their color. Pour in the wine and let it evaporate. Add the garlic and mix. Add the lemon juice and zest. With a perforated spoon, remove the spaghetti with as much water as comes with it and throw it into the skillet together with the tuna, dill weed, and parsley. At very high heat, mix carefully in order not to break up the tuna, and once the liquids have evaporated (after about half a minute), serve with plenty of freshly ground pepper.
Tip: You can replace the wine with ouzo and add 1 tablespoon of capers.

Preparation Time 20 minutes
Recommended products
for the recipe