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
Bay Bridge lights!