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Fresh tuna, chilli and basil fusilli

Name: Fresh tuna, chilli and basil fusilli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400g fusilli (or other short pasta); 1 1/2 tablespoons olive oil; 4 garlic cloves, thinly sliced; 2 long red chillies, seeds removed, finely chopped; Grated zest and juice of 1 lemon; 500g sashimi-grade tuna, cut into 1.5cm cubes; 1/2 cup basil leaves, plus extra to garnish

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by Louise Pickford

Food stylist and author

Oct 03, 2015

This flavour-packed pasta is low in saturated fat, high in protein and full of heart-healthy omega-3 fats.

400g fusilli (or other short pasta)
1 1/2 tablespoons olive oil
4 garlic cloves, thinly sliced
2 long red chillies, seeds removed, finely chopped
Grated zest and juice of 1 lemon
500g sashimi-grade tuna, cut into 1.5cm cubes
1/2 cup basil leaves, plus extra to garnish

Method

1.

Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/3 cup (80ml) of the cooking water. Return the pasta to the pan and keep warm.
2.

Heat the oil in a frypan over low heat. Add the garlic and gently cook, stirring, for 1-2 minutes until softened. Add the chilli and lemon zest, then season with salt and pepper. Cook, stirring, for 1 minute, then add the tuna and toss briefly until just seared.
3.

Add the tuna mixture to the pasta with the lemon juice, basil leaves and reserved cooking water and toss to combine.
4.

Divide among bowls, then serve immediately topped with extra basil.