Pasta with tuna, chilli, lemon and Thai basil

Pasta with tuna, chilli, lemon and Thai basil

(7) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Cook like a MasterChef at home with this flavour-packed tuna pasta infused with chilli, lemon and Thai basil.

Featured in
Quick meals, Pasta recipes


  • 300g dried ribbon pasta
  • 125ml (1/2 cup) extra virgin olive oil
  • 2 lemons
  • 2 x 350g pieces yellowfin tuna (see note)
  • 3 eschalots, finely chopped
  • 2 long red chillies, halved lengthwise, seeded, finely chopped
  • 1 bunch Thai basil, leaves picked


  • Step 1
    Cook pasta in a saucepan of boiling salted water until al dente. Drain.
  • Step 2
    Meanwhile, place oil in a large frying pan. Using a vegetable peeler, thinly peel rind from lemons over the pan. Place pan over low heat and wait for the mixture to sizzle. Cook for a further minute, then remove from the heat. Remove lemon rind from oil and chop finely. Reserve lemon oil.
  • Step 3
    Preheat a chargrill pan over high heat. Lightly brush tuna with a little lemon oil. Cook tuna on chargrill for 45 seconds. To give it criss-cross marks, lift tuna, turn 90 degrees and cook for a further 45 seconds. Repeat on the other side for medium–rare. Season tuna with salt and pepper. Cool slightly and slice thinly.
  • Step 4
    Heat the remaining lemon oil in a large pan over medium heat and cook eschalots for 5 minutes or until soft.
  • Step 5
    Add the lemon rind, pasta, tuna, chillies, basil and the juice of 1 lemon to the pan. Toss gently to combine and warm through. Serve.


  • 3092 kj


  • 35g

    Fat Total

  • 6g

    Saturated Fat

  • 54g


  • 138.65mg


  • 1g

    Carbs (sugar)

  • 50g

    Carbs (total)

All nutrition values are per serve


You can substitute a drained 425g can of tuna in brine for the fresh tuna, and add it in step 5 to warm through.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef



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