Today we’re giving you a taste of the summer we love, with our squid with pistachio pesto, Burrata cheese, tuna and roasted cherry tomatoes. A perfect first course to accompany your grilled fish!

An effortlessly prepared delicious, creamy pistachio pesto combined with juicy, fragrant cherry tomatoes, rendered delicious from their time in the oven. We have added some tuna, cooked on the barbecue: lightly browned to perfection. Last but not least comes the b+Burrata, crowning a dish that promises to be one of this summer’s hits. Tell the truth: haven’t we already convinced you to try it?

So there’s nothing for it but to prepare our version of squid with pistachio pesto, every forkful an absolute gourmet delight.

Squid with pistachio pesto, Burrata cheese, tuna and roasted cherry tomatoes – the recipe

INGREDIENTS (serves 4)

  • 360 g of pasta
  • 130 g shelled pistachios
  • 10 g of fresh basil
  • 50 g grated Grana cheese
  • 1/4 clove of garlic
  • 70 g of extra virgin olive oil
  • 250 g fresh tuna fillet
  • 300 g Burrata cheese
  • 200 g of cherry tomatoes
  • A teaspoon of brown sugar
  • the zest of an untreated lemon
  • A dash of olive oil, salt, pepper, oregano and fresh basil
  • 1 tablespoon of chopped pistachios


  1. Start with the pistachio pesto: place the pistachios, Grana cheese, basil and garlic in a blender. Add the oil and start blending; if necessary add a few tablespoons of water to achieve the desired creaminess. Set aside.
  2. Now it’s time for the cherry tomatoes: cut them in half and season with oil, salt, pepper, oregano, basil, lemon zest and sugar. Put them on a baking tray and bake in the oven at 170°C for 25 minutes, until they are perfectly roasted.
  3. Then cook the tuna: cut it into cubes and sear it lightly on the grill for a few moments. It should be crispy on the outside and soft and succulent in the middle. Add salt and pepper to taste.
  4. Cook the pasta. Drain al dente, a couple of minutes before the end of cooking (save a little of the water). Toss the pasta in a pan with a little oil and finish off the procedure by adding a little of the drained cooking water.
  5. Remove from the heat and add the pistachio pesto.
  6. Serve your squid with pistachio pesto, adding the diced tuna, roasted cherry tomatoes, pieces of Burrata and, if you like, the chopped pistachios. Enjoy your meal!

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.