How to make
Place the tuna in a non-metallic container and cover it with the balsamic vinegar. Marinate for 10 minutes. Fry it in 2 tablespoons of olive oil over moderate heat for 2-3 minutes on each side.
Remove it from the pan and cut it into small cubes. Grate the lemon peel on a fine grater. Squeeze the lemon until you have 4 tbsp (60 ml) of juice.
Fry the garlic in 2 tablespoons of olive oil over moderate heat for 50 seconds. Add the chopped onion and fry for 2 minutes.
Add 1/2 teaspoon of grated lemon peel and leave it on the heat for 1 minute, then add the parsley and after 1 minute – the lemon juice and the remaining olive oil. Mix well.
Season with salt and black pepper.
The fettuccine is boiled in salted water until they soften. They are covered with the mixture.
They are distributed in plates and the fish is placed on top.
Stir and sprinkle with grated Parmesan if desired.
The fettuccine with tuna is ready.
