Chianti-Style Tuna and Shiso Pasta – Simple yet Deep in Flavor

The traditional Tuscan dish, 'Tonno del Chianti' (Chianti-style tuna).
We have turned this dish, where pork is slowly confited in olive oil and herbs until it reaches a texture that flakes apart just like tuna, into a simple pasta dish.

The refreshing aroma of shiso leaves combined with the richness of butter and Parmigiano-Reggiano.
By topping it with warmed Chianti-style tuna at the end, you get a dish with a deep, savory flavor.
Squeeze some lemon over it if you like for a refreshing finish.

Recipe (Serves 2)

Ingredients

• Spaghetti ... 160g

• Chianti-style tuna (flaked) ... 80g

• Shiso leaves ... 5 leaves (shredded)

• Butter ... 10g

• Olive oil ... 2 tbsp

• Parmigiano-Reggiano ... 20g (grated)

• Salt and black pepper ... to taste

• Lemon ... 1/4 (optional)

Instructions

1. Boil the pasta

   • Cook the spaghetti al dente in boiling water with salt (1% of the water volume).

   • Reserve about 50ml of the pasta water.

2. Toss the pasta with the sauce

   • In a bowl, addbutter, olive oil, and Parmigiano-Reggiano.

   • Add the cooked pasta and toss well, adding the reserved pasta water little by little.

   • Season with salt and black pepper.

3. Finishing

   • Top with the warmed Chianti tuna and sprinkle generously with shiso leaves.

   • Squeeze a little lemon over it if you like.

Simple, yet with a deep, complex flavor

The richness of butter and cheese meets the aroma of olive oil.
The oil from the Chianti tuna gradually blends in,
and the refreshing touch of shiso leaves creates an exquisite balance that keeps it from feeling too heavy.

A simple yet profound pasta that also pairs well with wine.
Please give it a try!