Spaghetti with Fresh Tuna and Roasted Peppers

Spaghetti al Tonno Fresco

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

The key here is not to overcook the tuna or it will become dry. The chunks should still be quite pink inside.


  • 2 red bell peppers
  • 4 tablespoons extra virgin olive oil
  • ½ cup


  1. Roast the red peppers over an open flame or under the broiler until the skin is charred on all sides. Place them in a plastic bag and tie it shut. After about 20 minutes take the peppers out, cut them in half, remove the core and scrape away the skin and the seeds. Do not rinse them or try to peel them under running water or you’ll wash away the flavor. Cut them into str