Spaghetti with Tuna, Almonds and coconut in Vietri Dinnerware

Simple spaghetti with tuna (or with tomato), usually, is my favourite fast food. But I like also hazard to look for new taste then I propose you this my particular and exotic variation, impressive and tasty.

 

Raw material are very important, choose a quality tuna and Gragnano Spaghetti DOP to cook al dente. For almonds, you can choose between peeled almond or with the skin; I prefer almonds with skin because I think that they are more perfumed.

I have chosen Almond of Avola DOP (very tasty!!)

 

320 gr of Spaghetti GRAGNANO DOP

1 can of Tuna (yellowfin tuna) of 320 gr

80 gr of Almonds

15 gr of Coconut flour

20 gr of Soy sauce (optional)

salt qb

oil qb

pepper if you prefer

 

Put a pot with saled water on the flame to cook the spaghetti. Meanwhile cut almonds in crumble. In a large pan, put the parts of tuna with all its oil, the coconut flour, 3/4 of crumble almonds, 2 coffee cup of water and soy sauce. Let it cook, mixing occasionally till the water evaporate and the tuna will be toast.

 

Cook the spaghetti and when they will be al dente, mix them in the pan with tuna, almonds and coconut + a ladle of aboundant cooking wate. 

 

Put all in a plate, adding a touch of almond and pepper if you prefer.