5 from 104 votes
Tuna and Pesto Malloreddus (Sardinian gnocchi alla Carlofortina)
Tuna and Pesto Malloreddus combines Sardinian gnocchi with a sauce of sautéed onion, tuna, cherry tomatoes, white wine, and a fresh basil pesto. The dish brings together tender short pasta with a savory fish flavor, bright tomato acidity, and aromatic herb pesto, creating a balanced dish with layered Mediterranean flavors.
Prep Time
15 mins
Cook Time
30 mins
Servings:
4
Calories:
702 kcal
Course:
Main Course, Salad
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g Malloreddus 14oz) or trofie, Sardinian gnocchi
- 300 g tuna 10-11oz) or canned tuna, fresh
- 15-20 cherry tomato cut into halves or quarters
- 1 onion small
- ½ glass white wine
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
For Basil Pesto (or ready made 150g/5oz)
- 4 handfuls basil fresh leaves
- 30 g pine nuts (1oz)
- 50 g Parmigiano Reggiano cheese 2oz) grated or pecorino from Sardinia, or grana cheese
- 2 garlic peeled, cloves
- salt to taste
- extra virgin olive oil as required
Instructions
Make the basil pesto
- If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels. Dry fry the pine nuts for 2-3 minutes if you prefer to have them toasted. Watch they don't burn! I didn't toast them for this recipe!
- Put all the ingredients in a mini food processor and pulse a few seconds at a time until you have the right consistency, adding as much olive oil as you need to create a paste. Don’t keep pulsing for too long at once as the blender heats up, this can spoil the basil. Put the pesto in a bowl and set aside.
Cup of Yum
Make the alla Carlofortina sauce
- Peel and chop the onion. Cut the tuna into small cubes (if using fresh or frozen tuna) Wash the tomatoes and cut into halves or quarters.
- Fry the finely chopped onion in olive oil in a skillet or deep frying pan until it starts to soften. Add the chopped tuna and brown it on all sides then add the white wine and let the alcohol evaporate. At the end add the halved cherry tomatoes, salt and pepper and cook on a medium heat for about 10-15 minutes.
Cook the pasta.
- While the sauce is cooking, put a pot of water onto boli for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain. Add the pasta to the sauce and mix well.
- Add the pesto to the pasta and sauce and mix well again. If it seems dry, add a spoonful of the saved pasta cooking water. Serve immediately.
Notes
- This dish can be made with ready-made pesto and canned tuna for a quicker version.
- If malloreddus or trofie pasta is not available, substitute with other short pasta shapes like cavatelli, penne, or spaghetti.
- Homemade malloreddus can also be used to prepare this recipe traditionally.
Nutrition Information
Calories
702kcal
(35%)
Carbohydrates
82g
(27%)
Protein
37g
(74%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Cholesterol
37mg
(12%)
Sodium
247mg
(10%)
Potassium
671mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2155IU
(43%)
Vitamin C
18mg
(20%)
Calcium
198mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 702
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 82g | 27% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 37mg | 12% |
| Sodium | 247mg | 10% |
| Potassium | 671mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2155IU | 43% |
| Vitamin C | 18mg | 20% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.