Linguini with tuna and ginger
11.5 oz Barilla Linguini
9 oz fresh tuna
Ginger to taste
1 tsp chopped coriander
4 tbsp extra virgin olive oil
salt and pepper to taste
3.4 fl oz white wine
Cut the tuna in 3/4 inch cubes.
Put a pan on high heat with the oil and, as soon as hot, add the fresh tuna, the ginger grated and the coriander, cook until the tuna turns golden, then adjust the salt and keep warm.
In the meantime, boil the pasta in abundant salted water and when the cooking time indicated on the pack expires, drain and dress with the sauce prepared and serve.
Tip: you can add fresh coriander.