- 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 1Cook pasta in a saucepan of boiling salted water until al dente. Drain.
- Step 2Meanwhile, 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 3Preheat 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 mediumâ€“rare. Season tuna with salt and pepper. Cool slightly and slice thinly.
- Step 4Heat the remaining lemon oil in a large pan over medium heat and cook eschalots for 5 minutes or until soft.
- Step 5Add the lemon rind, pasta, tuna, chillies, basil and the juice of 1 lemon to the pan. Toss gently to combine and warm through. Serve.
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