Straw and hay orecchiette with tuna

A delicious and different first course, prepared with a delicious yellow tomato sauce, some beautiful and delicious straw and hay orecchiette and other delicious "made in Puglia" ingredients, which we like so much. It is an opportunity to recreate at home the great flavors that have characterized a holiday in Puglia, and to exploit a fish sausage such as thunnus in an elegant and original way. A tasty and versatile idea to impress your guests.


  • orecchiette 100 grams
  • sundried tomatoes some dried tomatoes
  • tomato passata two tablespoons of yellow sauce
  • 774 5 slices of thunnus fish salami (tuna)
  • extra virgin olive oil a drizzle of extra virgin olive oil
  • black olive paste a spoonful of black olive pate
  • breadcrumbs a spoonful of breadcrumbs
  • 774 5 slices of thunnus fish salami (tuna)

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20 minutes Total time
10 minutes Active time
Serves 2 persons
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Begin to cook the orecchiette in salted boiling water. Meanwhile, cut the dried tomato into fillets and brown it in a little oil. Add the yellow puree, a couple of tablespoons of water and cook. Meanwhile, cut the thunnus into strips. Add the thunnus to the sauce, drain the pasta and toss everything. Mix the black olive pate with the breadcrumbs: with the mixture obtained, sprinkle the plate. To serve.

Close your tuna sausage tightly and put it in the fridge: with a sausage you can create many recipes, because for each one you don't need much!
The tuna sausage is beautiful to look at and excellent to serve, both raw and cooked.

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