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Tagliare il tonno a dadini e riunirlo in una ciotola con olio, sale, qualche rametto di timo e zenzero fresco grattugiato. Lasciare marinare per una decina di minuti.
Mondare i porcini e tagliarli a lamelle. Scaldare una padella antiaderente con un goccio di olio extravergine di oliva e gli spicchi d'aglio schiacciato, quindi aggiungere i funghi e saltarli per qualche istante a fuoco vivo, sfumare con un po' di vino bianco, aggiustare di sale e pepe e cuocere per 5 minuti.
Scaldare un’altra padella antiaderente e, senza aggiungere olio, rosolarvi il tonno insieme alla sua marinatura, per qualche minuto, giusto il tempo di dorare leggermente i dadini. Una volta cotti, unire i fughi al tonno.
Cuocere la pasta in abbondante acqua salata, quindi scolarla al dente e condirla con il sugo di tonno.
Finire con un filo di olio extravergine di oliva a crudo, 1 rametto di timo e una spolverata di Pepe della Vallemaggia.
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