On the rare occasions that our fishmonger sells fresh tuna there is no argument in our home what we are having for dinner that night. What I love about this meal is “even Jane can make it” and it’s very more-ish. The part I still need to fully master is the cooking of the tuna, but practice makes perfect. We only had macaroni pasta in the house today which worked but it’s much better with fusilli.
Serves: 4
What you need:
200g Dried Fusilli Pasta
1 Red Pepper, quartered
150g Asparagus Spears
1 Red Onion, sliced
4 Tomatoes, sliced
Fresh Tuna
6 tbsp Extra Virgin Olive Oil
3 tbsp White Wine Vinegar
1 tbsp Lime Juice
1 tsp Mustard
1 tsp Honey
4 tbsp Basil, chopped
Method:
(1) Bring a large saucepan of lightly salted water to the boil.
(2) Add the pasta, return to boil and cook for 8-10 mins until tender but still firm to the bite.
(3) Meanwhile, put the pepper quarters under a preheated hot grill and cook for 10-12 mins until the skins begin to blacken. Transfer to a polythene bag, seal and set aside.
(4) Bring a separate saucepan of water to the boil, add the asparagus and blanch for 4 mins.
(5) Drain and plunge into cold water, then drain again.
(6) remove the pasta from the heat, drain and set aside to cool.
(7) remove the pepper quarters from the bag and peel off the skins.
(8) Slice the peppers into strips.
(9) To make the dressing, put all the dressing ingredients in a large bowl and stir together well.
(10) Sear the tuna stake to your liking. And cut up into bite size pieces.
(11) Add the pasta, pepper strips, asparagus, onion, tomato and tuna into the large bowl with the dressing.
(12) Toss together gently and serve.
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