375 g dried spinach tagliatelle
1 large red chilli, deseeded and chopped
25 g fresh coriander
1 garlic clove, roughly chopped
25 g toasted almonds
2 tbsp lime juice
5 tbsp olive oil
4 tuna steaks (around 150 g each)
lime wedges, to serve
1. Cook the pasta in a large pot of salted, boiling water according to packet instructions.
2. Put the red chilli, coriander, garlic, toasted almonds and lime juice in a food processor and blitz for 10 seconds. With the motor running, drizzle in the oil and season with salt.
3. Heat a ridged griddle pan or heavy based frying pan over a high heat until smoking. Add the tuna steaks and cook for 30 seconds on each side, or until seared but still pink in the middle. Remove from the pan and slice each steak in half.
4. Drain the tagliatelle and toss with two-thirds of the coriander sauce and divide between 4 serving plates. Top each portion of pasta with 2 pieces of tuna and a small spoonful of the remaining sauce. Serve with the lime wedges.