Lukewarm spaghetti, yellow datterino tomato sauce, Medicina onion and tuna tartare

Alessandro De Agostini, chef at Fior di Sale in Bologna, serve these tasty spaghetti, perfect for summer lunches or dinners.

Ingredients for 4 people

• Durum wheat semolina spaghetti 300 g
• Yellow datterini tomatoes 350 g
• Untreated lemon
• Medicine onion 120 g
• Fresh tuna 200 g
• Garlic 2 cloves
• Brown sugar to taste
• Evo oil to taste

To make the yeallow datterini tomato sauce

Cut the datterini tomatoes in half, arrange them on a baking sheet along with two cloves of garlic. Dress them with a little extra virgin olive oil, lemon zest and brown sugar. Bake for a couple of hours at 140°c to make the datterini confit. Once cooked, blend them with the help of drizzled extra-virgin olive oil to create a frothy, smooth sauce.

To make the onion sauce

Roast the Medicine onions in a 160° oven for 40 minutes enclosed between two baking sheets. During the last ten minutes of cooking, remove the baking sheet covering the onions and use the grill function for a light gratin. Once cooked, blend with extra virgin olive oil and strain through a sieve to obtain a smooth cream.

Dish composition

Cook spaghetti in plenty of salted water. Once cooked, drain them and mix them with the onion sauce so that they are brought to a lukewarm temperature.

Place the datterini sauce on the base of the plate, lay the spaghetti topped with the onion sauce. Finish the dish with a tartare of fresh tuna seasoned with evo oil and lemon zest.