Tonnarelli with smoked tuna, capers, olives, and a touch of caviar is the kind of dish that transports you straight to a breezy terrace overlooking the Mediterranean. It’s bold without being overwhelming, with briny bites of capers and olives balanced by citrusy olive oil and the subtle smokiness of high-quality tuna. And that final spoonful of caviar? It adds a luxurious twist that makes this simple dish feel like a five-star experience. Light, bright, and full of character , this is summer dining at its best.
Difficulty : easy
Prep time : 10 minutes
Cook time : 10 minutes
Doses for : 4 people
1 bag tonnarelli pasta
½ lb smoked tuna, diced
3 tbsp capers in salt, rinsed and drained
½ cup pitted olives
A handful of fresh basil leaves, torn
3 tbsp extra virgin olive oil
2 tbsp lemon-infused olive oil
2–3 tsp caviar (plus more for garnish)
Salt and freshly cracked black pepper, to taste
1. Bring a large pot of salted water to a boil.
2. Cook the tonnarelli according to the package directions until al dente.
3. Drain and immediately shock in an ice water bath. Once fully chilled, drain well.
4. In a large bowl, combine the diced smoked tuna, rinsed capers, olives, torn basil, olive oil, lemon oil, and 2–3 teaspoons of caviar. Gently mix to combine. Let sit for a few minutes to allow the flavors to come together.
5. Add the chilled, well-drained tonnarelli to the bowl and toss gently until evenly coated. Taste and adjust with salt and freshly cracked black pepper.
6. Drizzle a bit more lemon oil if desired.
7. Plate the pasta and top each portion with a final spoonful of caviar.
8. Serve chilled or at room temperature.
