Lasagnas with pesto and tuna, from far far away.

Jump to recipe

Genoese have always been used to eat lasagna on the day of Epiphany, and there is no reason not to respect this tradition! Genoa indeed was the first city in Italy to master the art of making pasta (we are talking about the twelfth century). Yes, before Naples. And therefore in Genoa the tradition of producing and eating fresh and dry pasta is very strong.

Today I share a special recipe of Lasagna, those with pesto and tuna, called “lasagne alla tabarchina”. This is a recipe traditional of Carloforte, a town on the island of San Pietro in Sardinia.

Why a Sardinian recipe on my Ligurian blog? Because this island has been an enclave of Genoa since 1738, when families of coral fishermen from Pegli (Western district of Genoa), coming from the Tunisian island of Tabarka – formerly colonized around 1500 for exploiting the surrounding coral forest – colonized the island importing the Genoese language and culture. The landscape of Carloforte remembers that of the colored Liguria coastal villages and even nowadays folks currently speaks Genoese dialect .

The Ligurian fishermen imported also the culinary heritage of Genoa, and these lasagnas are the perfect example. They are in fact seasoned with bechamel, tuna and Genoese basil pesto. A real explosion of flavors! 

If you already have at your disposal lasagnas ready to cook and basil pesto, you can prepare them in a reasonable short time.

If you want to prepare everything from scratch – and I really suggest to do so as nothing is better than lasagnas made from scratch – you can follow the fresh pasta recipe in my post on Turle. You can prepare them even the day before and store in a dry place.

For making pesto – which you can prepare well in advance and store in the freezer for weeks, or in the fridge or a couple of days – I have prepare a complete pesto guide!

Enjoy!

pesto lasagna
lasagnas with pesto and tuna from Carloforte
lasagnas with pesto and tuna

JOIN ME ON MY FOOD JOURNEY

Get my monthly newsletter with fresh recipes, my latest food adventures, upcoming events, and lots more from the sunny Italian Riviera!

Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

Discover my cookbook

Book an on-line
cooking class

Join my cooking
course on-demand

You may also like

Genoa style artichokes frittata: february.

Genoa style artichokes frittata: february.

February is the month when, here in Liguria, the first artichokes appear on the stalls of the market. The most coveted, the best, are the artichokes of Albenga, better known as thorny violet artichokes of Albenga (carciofo violetto di Albenga). Their peculiarity? The...

read more
Pumpkin Farinata

Pumpkin Farinata

If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the oven in large copper pans (named “testi”). Everyone, though, except the inhabitants of Sestri Ponente,  an ancient large district of...

read more
Zembi d’arzillo, the Ligurian fish ravioli

Zembi d’arzillo, the Ligurian fish ravioli

Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh (preferably rock fish, very tasty), escarole and borage. As to the curious name of this preparation, “zembi” might come from the Arabic...

read more

Join me on my food journeys