Fregola With Tuna And Bottarga

1. 1

   Combine the tuna, tomatoes, basil, oregano, capers, and shallot in a large bowl. Stir gently to avoid breaking up the tuna too much and then steep for 20 to 30 minutes.

2. 2

   Meanwhile, cook the fregola in 1 gal of salted water (should be salty like the ocean) until al dente. Drain, stir in the olive oil and add to the dressing, tossing gently.

3. 3

   Sprinkle with bottarga and serve either hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.