Linguine  with  Fresh Tuna- By Executive Chef Charlo Pulis

Serves 2


  • 200g linguine
  • 2 cloves garlic, finely chopped
  • Herb oil
  • 30ml white wine
  • 75g tuna belly, cut in cubes
  • 30g cherry tomatoes
  • 30g chickpeas
  • Lemon juice and lemon zest
  • Chili, according to your liking
  • Salt and pepper


  • Fill up a pot with water together with a pinch of salt and place on the fire to boil the pasta.
  • Meanwhile, saut√© the garlic in some herb oil in a pan, add the tuna with the lemon zest and juice and
  • a hint of chili, together with the chickpeas, cherry tomatoes and white wine.
  • Season with salt and pepper. Allow to cook for three minutes, add the cooked pasta and mix.
  • Toss everything in the pan and serve.
  • Garnish with rucola.