Tuna tagliatelle with Marasca aceto


The spicy roasted tuna steak cut into slices we spiced up by reducing our Marasca aceto. Precisely because tuna has the properties of “fish steak”, it can be prepared in the same way as this more valuable piece of meat. Many people’s favorite tagliata, a larger, abruptly roasted piece of steak cut into slices, is a great choice even if you can get a larger steak of fresh tuna.

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Intense tuna meat goes well with sour notes, so we used our Marasca aceto as the base for the topping sauce. There’s not a lot of wisdom here – we reduced the vinegar and topped the freshly baked tuna with that thickened sauce.

Tuna tagliata goes well with all types of green salads, especially those with a more intense taste, such as arugula, but also with sliced ​​Parmesan cheese.

Tuna tagliatelle with Marasca aceto

Prep time


Cooking time





  • Pour a tablespoon of olive oil into the pan and heat it well.
  • Bake the tuna steak on high heat for 3 minutes on one side, then carefully turn it over with a spatula and bake for another 2 minutes on the other side.
  • Take the steak out on a wooden board and let it rest for 2-3 minutes.
  • Pour 3 tablespoons of maraschino acetate into the pot and heat. Let it cook over medium heat for about 5 minutes, until the liquid evaporates, and you get a thick sauce. Stir a few times during the process.
  • Use a sharp knife to cut slices of tuna about 0.5-1 cm thick. It will be pink inside.
  • Place slices of tuna on a bed of fresh leafy salads, salt it with flavoured salt and drizzle with acetate reduction. Sprinkle with fresh pomegranate seeds.