Fish Family friendly Main Italian

Tuna pasta

Name: Tuna pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 300g piece raw tuna, free of bloodline; 250g dried angel hair pasta or spaghettini; 150ml extra virgin olive oil; 2 small red onions, finely chopped; Grated rind and juice of 1 lemon; 1 tablespoon baby capers, rinsed, drained; 4 tablespoons chopped flat-leaf parsley

2 ratings

05m

15m

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Maggie Beer's tuna pasta uses fresh tuna, not tinned, for a light and flavour-packed dish.

300g piece raw tuna, free of bloodline
250g dried angel hair pasta or spaghettini
150ml extra virgin olive oil
2 small red onions, finely chopped
Grated rind and juice of 1 lemon
1 tablespoon baby capers, rinsed, drained
4 tablespoons chopped flat-leaf parsley

Method

1.

Thinly slice tuna and cover tightly with plastic wrap to keep moist. Cook the pasta in a large saucepan of boiling salted water until al dente.
2.

Meanwhile, heat 2 tablespoons of oil in a frypan, add onion and sweat over medium-low heat for 2-3 minutes. Add tuna (it will turn very pink and needs very little cooking). Drain pasta and, working quickly, toss with remaining oil, tuna, onions, lemon rind, capers, parsley and lemon juice. Season with salt and pepper and serve immediately on hot plates.