People seem to have a misconception that fresh pasta is preferable to the dried kind. I think that dry pasta is better. It has a longer shelf life and is much cheaper than the fresh kind.
This recipe required green tagliatelle but the spinach tagliatelle worked fine as a substitute.
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
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)
salt
lime wedges, to serve
Instructions:
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
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)
salt
lime wedges, to serve
Instructions:
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.