Linguine with Tataki Tuna, Spinach & Creamy White Wine Sauce
A refined pasta dish with bold Mediterranean flair and a Japanese twist.
Looking for a pasta recipe that’s out of the ordinary, elegant yet easy to prepare? This linguine with tataki-style seared tuna, creamy spinach and shallot sauce, and a splash of white wine is just what you need. It’s a recipe that blends buttery shallots, fresh herbs, rich cream, and lightly seared sashimi-grade tuna — a real showstopper in under 30 minutes.
The quick-sear tataki technique gives the tuna a melt-in-your-mouth texture with a delicate raw center. It’s the perfect contrast to silky sauce and al dente pasta.
Why You’ll Love This Recipe
- Tataki-style tuna: Inspired by Japanese cuisine, quick and dramatic.
- Rich yet balanced: Cream, white wine, garlic, shallots, and fresh greens.
- Impressive yet easy: Ideal for a dinner date or weeknight indulgence.
- Optional flambé: Add ouzo for a bold, aromatic finish.
Ingredients (serves 2 to 3)
- 300g linguine or spaghetti
- 2 garlic cloves, minced
- 2 shallots, finely diced
- 50g unsalted butter
- 50ml neutral oil (like sunflower or grapeseed)
- 300g fresh tuna (sashimi-grade or previously frozen), cut into 1.5 cm cubes
- 200ml heavy cream (or more for extra creaminess)
- 100ml dry white wine
- 80–100g fresh spinach
- 1 tbsp finely chopped chives (plus more to serve)
- (Optional) 30ml ouzo for flambé
- Salt and pepper, to taste
Instructions
1. Sear the Tuna Tataki-Style
- Heat a large skillet to high heat (about 240°C / 465°F) with neutral oil.
- Once hot, quickly sear the tuna cubes for 10 to 15 seconds per side. The inside should remain raw.
- (Optional) Pour in the ouzo and flambé carefully to add a touch of aroma and flair.
- Remove the tuna from the pan, cover with foil, and set aside.
2. Make the Sauce
- In the same pan, reduce the heat to medium and melt the butter.
- Add the minced garlic and cook for 30 seconds, without letting it brown.
- Stir in the diced shallots and cook for 2–3 minutes until soft and translucent.
- Add the spinach and cook until its water evaporates and it wilts down.
For more creamy seafood dishes, you’ll love our Creamy Salmon Pasta or this flavorful Spicy Tuna Rigatoni. If you’re in the mood for something more Mediterranean, try this Tuna Pasta Salad with Basil Vinaigrette or the Ricotta and Spinach Stuffed Shells for a baked vegetarian option.
- Pour in the white wine and let it reduce almost completely to intensify the flavor.
- At this point, bring a large pot of salted water to a boil and cook the linguine according to package directions.
- Add the cream to the sauce and let it simmer gently for a few minutes.
- Stir in the chopped chives.
3. Combine and Serve
- Drain the pasta once al dente, reserving a small ladle of cooking water.
- Add the pasta to the sauce in the pan and toss to coat. Add a splash of pasta water if needed to loosen or bind the sauce.
- Gently return the tuna to the pan. Be careful not to boil the sauce, just warm the tuna through without cooking it further.
- Adjust seasoning with salt and pepper.
- Serve immediately, topped with more fresh chives if desired.
Tips & Tricks
- Searing temperature matters: Make sure the pan is very hot before searing the tuna to achieve that signature outer crust with raw center.
- Don’t overcook the tuna: Once it’s seared, only reheat it gently at the end to preserve the texture.
- Cream control: Adjust the amount based on how saucy or rich you like it.
- Wine reduction: Let it reduce well to deepen the flavor before adding cream.
- Water management: Always reserve pasta water to help emulsify and thicken the sauce.
Substitutions
- Tuna: Swap for fresh salmon, or tofu cubes for a vegetarian twist.
- Linguine: Works equally well with spaghetti, tagliatelle, or fettuccine.
- Cream: Use a plant-based cream (oat or soy) for a dairy-free option.
- White wine: Replace with vegetable broth and a splash of lemon juice.
- Spinach: Try arugula, Swiss chard, or even green peas instead.
Serving Suggestions
- A crisp green salad with lemon vinaigrette
- Crusty garlic bread to mop up the sauce
- A glass of dry white wine (Sauvignon Blanc or even an Assyrtiko if you’re using ouzo)
FAQ
Can I use canned tuna instead?
This dish is designed for fresh tuna. Canned tuna will fall apart and won’t have the same delicate texture or flavor.
Can I make this ahead of time?
You can prep the sauce in advance, but the tuna should be cooked tataki-style just before serving for the best result.
What if I don’t have ouzo?
No problem. You can skip the flambé entirely or use a splash of another aniseed-based liquor like pastis. Just always flambé with care.
How much spinach should I use?
80 to 100g of fresh spinach is a good amount for this recipe. If you use frozen spinach, thaw and drain it well to avoid watering down the sauce.
Can I use light cream?
Yes, but the sauce won’t be as rich or thick. Full-fat cream binds better with the pasta and gives that silky finish.
Conclusion
These linguine with tataki-style tuna and creamy spinach sauce are the perfect example of how a few quality ingredients, handled with care, can create something truly extraordinary. This dish is elegant enough for guests and simple enough to enjoy on a quiet night in. It’s light, bold, and full of flavor — a restaurant-worthy plate in your own kitchen.
More Seafood and Creamy Pasta Dishes to Try
- Creamy Salmon Pasta — rich and satisfying with minimal effort.
- Spicy Tuna Rigatoni — bold and full of flavor.
- Tuna Pasta Salad with Basil Vinaigrette — fresh and picnic-ready.
- Ricotta and Spinach Stuffed Shells — creamy, cheesy, and oven-baked.
- Cacio e Pepe — a simple and elegant Roman classic.
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Linguine with Tataki Tuna, Spinach & Creamy White Wine Sauce
Ingredients
- 300 g linguine or spaghetti
- 2 garlic cloves minced
- 2 shallots finely diced
- 50 g unsalted butter
- 50 ml neutral oil like sunflower or grapeseed
- 300 g fresh tuna sashimi-grade or previously frozen, cut into 1.5 cm cubes
- 200 ml heavy cream or more for extra creaminess
- 100 ml dry white wine
- 80 –100g fresh spinach
- 1 tbsp finely chopped chives plus more to serve
- Optional 30ml ouzo for flambé
- Salt and pepper to taste
Instructions
Sear the Tuna Tataki-Style
- Heat a large skillet to high heat (about 240°C / 465°F) with neutral oil. Once hot, quickly sear the tuna cubes for 10 to 15 seconds per side. The inside should remain raw.
- (Optional) Pour in the ouzo and flambé carefully to add a touch of aroma and flair.
- Remove the tuna from the pan, cover with foil, and set aside.
Make the Sauce
- In the same pan, reduce the heat to medium and melt the butter. Add the minced garlic and cook for 30 seconds, without letting it brown. Stir in the diced shallots and cook for 2–3 minutes until soft and translucent.
- Add the spinach and cook until its water evaporates and it wilts down. Pour in the white wine and let it reduce almost completely to intensify the flavor.
- At this point, bring a large pot of salted water to a boil and cook the linguine according to package directions.
- Add the cream to the sauce and let it simmer gently for a few minutes. Stir in the chopped chives.
Combine and Serve
- Drain the pasta once al dente, reserving a small ladle of cooking water.
- Add the pasta to the sauce in the pan and toss to coat. Add a splash of pasta water if needed to loosen or bind the sauce.
- Gently return the tuna to the pan. Be careful not to boil the sauce, just warm the tuna through without cooking it further. Adjust seasoning with salt and pepper. Serve immediately, topped with more fresh chives if desired.
