Penne al Tonno
Talk about fresh! Perfectly rare chunks of tuna are the real star of this easy pasta number, which stays light and fresh with rocket, lemon and just enough chilli. This baby doesn’t need cheese, but do as the Italians do and drizzle over some olive oil, and squeeze of lemon and a good grind of salt and pepper to complete you authentic Italian moment of the week. If you close your eyes you can just about hear the waves breaking over the Amalfi Coast!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
long red chilli
1
lemon
2 clove
garlic
200 g
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
tuna
(Contains: Fish;)
70 g
rocket
2 tbs
parsley
2
tomato
Not included in your delivery
4 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
For the dressing, mix the olive oil, chilli, lemon juice, zest and crushed garlic together. Season well with salt and pepper. Reserve for later.
In a large pot bring some salted water to the boil. Add the pasta to the water and cook for about 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Drain and refresh under cold running water. In a large bowl, toss the cooled pasta with the prepared dressing.
Heat a drizzle of oil in a griddle or pan over high heat. Add the tuna and grill for 1-2 minutes on each side (tuna is perfectly fine raw, so don’t be afraid to leave it rare - the longer you cook it, the drier it will become!). Remove the fish from the pan and slice or break into chunks. Toss through the penne with the rocket, parsley, and tomatoes then season well with salt and pepper.
Divide between bowls and enjoy your yummy fresh pasta! Did you know? Tuna are known to reach speeds of 70-100 km per hour!
