main dishes sardinian

Malloreddus with Tuna, Zucchini, and Bottarga

A summer Sardinian pasta of malloreddus, lemony tuna, zucchini, and grated bottarga.

Pescatarian Nut-Free
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Prep 20 min
Cook 15 min
Total 35 min
Servings 4
Difficulty Medium

Ingredients

Tuna

Sauce

Pasta

Finish

Cooking

Seasoning

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Instructions

  1. Cut the tuna into very small dice and dress it with the grated zest and juice of the lemon, 2 tablespoons of olive oil, salt, and black pepper. Leave it in the fridge while you prepare the rest.

  2. Slice the zucchini into rounds. If you have the blossoms, clean them and slice them into thin strips.

  3. Warm a little olive oil in a pan with the garlic, add the zucchini, season lightly, and cook for about 10 minutes until tender but not collapsed.

  4. Cook the malloreddus in plenty of salted water until al dente, reserving a little of the water.

  5. Toss the pasta with the zucchini, loosening with a spoonful of cooking water if needed. Grate in half the bottarga.

  6. Serve each portion with a spoonful of the lemony tuna on top and finish with the remaining bottarga.

Storage & Meal Prep

Best eaten immediately while the tuna still feels fresh and the bottarga stays fragrant.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Fresh Tuna (Raw)
300 g
Bottarga (Cured Fish Roe)
60 g
Vegetables
Zucchini
700 g
Garlic
3 g
Fruits
Lemon (Whole)
29 g
Grains & Bread
Dried Pasta (Small)
320 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Black Pepper
1 g

Per Serving

599kcalCalories
36gProtein
67gCarbs
21gFat
5gFiber
Sodium
274mg12% DV
Potassium
859mg18% DV
Calcium
61mg5% DV
Iron
2.8mg16% DV
Magnesium
100mg24% DV
Vitamin C
35.4mg39% DV
Vitamin A
55µg6% DV
Vitamin K
16.1µg13% DV
Folate
60µg15% DV
Fresh Tuna (Raw)
Lemon (Whole)
Zucchini
Garlic
Dried Pasta (Small)
Bottarga (Cured Fish Roe)
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Malloreddus with Tuna, Zucchini, and Bottarga belongs on the Sardinian home table. I build it around tuna, lemon, and zucchini.

I cut the tuna into very small dice and dress it with the grated zest and juice of the lemon, 2 tablespoons of olive oil, salt, and black pepper. I leave it in the fridge while you prepare the rest. I slice the zucchini into rounds. If you have the blossoms, clean them and slice them into thin strips.

I toss the pasta with the zucchini, loosening with a spoonful of cooking water if needed. I grate in half the bottarga. I serve each portion with a spoonful of the lemony tuna on top and finish with the remaining bottarga.

Part of: The Sardinian Kitchen

Related: Fish + Seafood Hub | Sardinian Pasta Recipes