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Spaghettini with tuna hearts – Incanto

Posted on March 25, 2014 by vicentesf

Spaghettini with tuna hearts - Incanto
With Sardinian cured tuna heart shavings, egg yolk, and parsley.
Incanto, San Francisco CA

Wow, this pasta was SO good! I’ve never had shaved tuna hearts before, but they tasted mighty fine. For me, they were more a textural component than flavorful. It was fun to mix the egg yolk into the pasta ourselves then portion the dish out.

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2012

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6 thoughts on “Spaghettini with tuna hearts – Incanto”

elephantheartblog on March 25, 2014 at 11:35 pm said:

you had me at egg yolk

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- vicentesf on March 26, 2014 at 3:20 pm said:
  
  I know that sometimes an egg on top is just superfluous, but this yolk literally brought the dish together! 🙂
  
  Reply ↓
foodisthebestshitever on March 25, 2014 at 9:27 pm said:

Damn!

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- vicentesf on March 26, 2014 at 3:21 pm said:
  
  Lol! Chefs can be SO creative sometimes. 🙂
  
  Reply ↓
gastronomiette on March 25, 2014 at 5:45 pm said:

“Sardinian cured tuna heart” what?!? Sounds amazing!

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- vicentesf on March 25, 2014 at 9:16 pm said:
  
  Yeah, never knew that existed either!
  
  Reply ↓

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6 thoughts on “Spaghettini with tuna hearts – Incanto”

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