Ingredients (4 people):

  • 300 g organic wheat spaghetti
  • 220 g raw tuna from sustainable farming (To avoid risk of microbes and parasites, please speak to your fishmonger about the required freezing treatment so you make an informed and correct decision. Refer to the law CE853/2004 for further information)
  • 180 g organic cherry tomatoes
  • 4 tablespoons organic extra virgin organic olive oil Le Spiritose di Bologna
  • Salamoie Le Spiritose di Bologna Orange, Lemon and Ginger
  • 30 g bread
  • A few basil leafs
  • Pine nuts


Dice raw tuna into 2 cm cubes. Wash and remove seeds from cherry tomatoes, place them into a bowl, and add a  generous pinch of salamoie and organic extra virgin olive oil Le Spiritose di Bologna. Cook the spaghetti in pre-salted boiling water using 1 tablespoon of salamoie rather than ordinary salt to enhance flavour. Toast bread and use the bottom of a class to make bread crums. In a large bowl mix pasta with sauce. Add a few pine nuts, basil leafs, and a generous amount of bread crums before serving.